Savory Green Onion and Garlic Quinoa

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By Liz

I have to admit, it took me awhile to get on board with the quinoa craze. Unfortunately when it first hit the scene many of the brands that were offering this healthy grain up to the masses had very crude or rustic packaging and every time I would look at a bag in the store, I would just immediately feel like millennial hippies were trying to pass off dirt as a food source.

The first time I tried it, I had followed the directions on the package.  I did not add anything to it, as I wanted to have a discernible base. To my surprise, I enjoyed the texture, it was very close to couscous and the even though, somewhat unappealing without flavoring, the quinoa was light and neutral enough that I knew it would easily take on the flavors of any other ingredients I would add, very similar to cooking rice.

On a side note, like rice, the grain expands, so if you have leftovers,  this grain can easily be frozen.

Here is my recipe for a savory quinoa, which can be served as a side dish as is or sprinkled with your favorite cheese, added to soup or used to make a lunch or dinner bowl by adding some veggies, beans, avocados, grilled chicken, etc…

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Green Onion and Garlic Quinoa

Ingredients:

1 cup Quinoa, rinsed and drained

1 ½ tsp. chicken base or 2 cups Chicken Broth

2 cups water (omit if using chicken broth)

2 garlic cloves, minced

2 stalks of green onion, thinly sliced

½ tsp. salt

½ tsp. pepper

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Directions:

1. In a medium saucepan, add water, chicken base, garlic and onion.

2. Bring to a boil.

3. Add quinoa, salt and pepper.

4. Stir well to combine all ingredients, about 30 seconds.

5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.

6. Remove from heat and fluff with fork.

7. Serve warm.

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Enjoy the simple recipe card below.

Savory Green Onion & Garlic Quinoa
Serves 8
A healthy and nutritious side dish or base.
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82 calories
14 g
0 g
1 g
3 g
0 g
86 g
152 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 82
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 0g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 1 ½ tsp. chicken base or 2 cups chicken broth
  3. 2 cups water (omit if using chicken broth)
  4. 2 garlic cloves, minced
  5. 2 stalks of green onion, thinly sliced
  6. ½ tsp. salt
  7. ½ tsp. pepper
Instructions
  1. In a medium saucepan, add water, chicken base, garlic and onion.
  2. Bring to a boil.
  3. Add quinoa, salt and pepper.
  4. Stir well to combine all ingredients, about 30 seconds.
  5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.
  6. 6. Remove from heat and fluff with fork.
  7. . Serve warm.
beta
calories
82
fat
1g
protein
3g
carbs
14g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Five Frugal for Friday

By Liz

With having a family of 7 plus 4 dogs, if I can score any frugal victories, no matter how small, I will take them. Summer and its unofficial start is upon us now and so are the uncomfortable high temperatures.  Unfortunately, here in Texas, there is no getting around it and it is officially air conditioning season for the next 5 months. Here are some of my frugal accomplishments this past week:

dog food

1. I made homemade dog food. I need to make a new batch about every 10 to 14 days. After I make a large batch in my slow cooker, it then gets bagged up into serving size portions for my pooches and stored in the fridge.

freezer-veggies

2. I accomplished some veggie freezer prep. The last time we were at the store we purchased large quantities of bell peppers, squash, broccoli and egg plant that we got at rock bottom prices. I brought them home, prepped and packaged them into portion sized bags and put them in the freezer for future uses.

garlic-bread

3. I made garlic bread. We had left over rolls from our Memorial Day cookout and I was running out of time to use them up before they went bad, so I turned them into garlic bread one night and used it as a side dish for the casserole I made for the evening.

packaged-quinoa

4. I made extra quinoa. As a side dish one evening, I made a large batch of quinoa and after it cooled, I portioned it out into sandwich bags and froze them to use for lunch bowls recipes over the next couple of weeks.

compost

5. I helped compost. My husband is the one with the green thumb in the family and he has asked me to start saving all of my vegetable refuse, egg shells and coffee grounds on a daily basis so he can use them as compost to help encourage healthy lawn growth.

So that was my frugal five for this week, I know that much of it centered in the kitchen and freezer prep…but hey…with a family of 7 and 4 dogs, I spend a lot of time in that one room keeping my brood happy and nourished.

What kind of many saving wins did you have this week?