Quinoa, a highly nutritious protein source, is a tiny little seed that cooks just like rice. This dish can be made in advance and makes for very tasty left overs. If made ahead, remove from the fridge and bring to room temp, then add 1/4 cup veggie stock and cover before putting in the oven to be warmed.
Don't be afraid to experiment with Quinoa. I make this dish all the time, in one form or an other, and everything I put in tastes wonderful.
Serves 12 people:
Ingredients:
3 cups of gf low sodium veggie broth/stock
1 cup of water
1 big handful (or 1 package) of whole sundried tomatoes (be sure they are not manufactured in a facility that processes wheat)
If you have time, chop the sundried tomatoes and leave them in the quinoa for amazing flavor.
1 large yellow onion, quartered
2 cloves of garlic, smashed and peeled
1 tsp fennel seeds
5 fresh basil leaves, rinsed off
2 cups of quinoa (keen-wa) grain (Look for a brand that rinses the quinoa for you, cuz doing so yourself is a pain but not doing it results in a bitter dish)
1 can of lentils
Instructions:
Put everything, except the quinoa and lentils, into a soup pot and bring to a boil over medium-high heat
Add the quinoa. After the liquid begins to boil again, reduce the heat to low-medium, cover and let cook for 12-minutes, or until the liquid is mostly absorbed, stirring once or twice.
Remove from heat and transfer to a large (but not too deep) casserole/baking dish
Let it cool for a few minutes so you can pick out the sundried tomatoes (if left whole), onion chunks, garlic and basil
Add the lentils, stir to combine, cover with foil and keep warm in a 175 - 200 degree oven.
