Sun-dried Tomato Quinoa
Servings Prep Time
4-6people 10minutes
Cook Time
15minutes
Servings Prep Time
4-6people 10minutes
Cook Time
15minutes
Ingredients
  • 2cups vegetable broth
  • 1cup quinoa
  • 2tbsp olive oil
  • 1/3cup sun-dried tomatoeschopped
  • 1/2large oniondiced
  • 1clove garlicminced
  • 2tbsp pine nutstoasted
  • 15oz can quartered artichoke heartswell drained
  • 1tbsp flourall purpose or whole wheat
  • Salt and black pepperto taste
Instructions
  1. Lightly toast the pine nuts in a skillet over medium heat. Pay close attention as the pine nuts can burn easily. Once lightly browned, remove from heat and put pine nuts in a bowl, set aside.
  2. In a medium saucepan, combine the quinoa and broth, and bring to a boil.
  3. Reduce heat to low, cover, and lightly simmer for 15 minutes or until the liquid is nearly absorbed and the quinoa is tender.
  4. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the onions and cook, stirring occasionally, until the onions are soften and become translucent, about 5 minutes.
  5. Add garlic to the onions and saute until fragrant, but not brown.
  6. In a separate pan, heat the remaining oil over medium-high heat. Lightly coat the artichoke hearts with flour, and gently saute them until they are golden brown and heated through.
  7. Fluff the quinoa with a fork, and stir in the cooked onion, garlic, artichoke hearts and pine nuts.
  8. Season with salt and pepper, and serve.
Recipe Notes

**Cardinal Rule**  Like rice, do not stir the quinoa while it is cooking.  Leave the pan covered and allow the liquid to be absorbed in to the quinoa while you prepare the other ingredients.

Recipe adapted from Earthly Choice

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