Have I mentioned how much I love quinoa? I first discovered quinoa in the form of flour in my Uncle Bill’s Quinoa Pancakes. Later, I had a quinoa salad at a PTA potluck and I was smitten. I like it’s nutty taste and petite size. Quinoa has a little toothiness, but is also light. It is filling without being heavy.
For months, I have been experimenting with lots of different salads and find that quinoa makes a nice substitute for other grains, particularly rice in everything from soup to Mexican food
I adapted this recipe from one at Kalyn’s Kitchen. I loved the look of it, but I had no idea that these simple ingredients combined together would turn into something so delicious!
Quinoa Side Dish with Slivered Onions, Green Onions, and Cilantro
Adapted from a recipe at Kalyn’s Kitchen
- 1 tablespoon canola oil
- 1 cup quinoa, well rinsed
- 1 3/4 cup chicken stock (or vegetable stock to make it vegan)
- 1/2 teaspoon kosher salt
- 1/2 cup slivered almonds, toasted in a dry pan
- 1/2 cup sliced green onion
- 2 tablespoon finely chopped cilantro
- freshly ground pepper and additional kosher salt to taste
Heat the oil in a heavy pot with a tight-fitting lid, add the rinsed quinoa and saute for 3-4 minutes, or until the quinoa starts to smell slightly toasted.
Add the chicken stock and kosher salt. Give the mixture a stir, bring to a boil, then reduce heat to a simmer, cover the pan, and cook until the liquid is absorbed, about 15 minutes.
While the quinoa cooks, toast the slivered almonds in a dry pan just until they are beginning to turn light brown smell toasted (1-2 minutes). When the liquid is all absorbed, let the quinoa sit uncovered for five minutes, then fluff with a fork.
Stir in the toasted slivered almonds, sliced green onions, and chopped cilantro. Season with salt and pepper to taste. Delicious served warm or cold.