Quinoa is a super tasty grain-like dish that packs lots of nutrition and complete protein into one dish. Quinoa is a meal on its own, but it's often served as a side dish. This version is especially nice with a simple sauteed chicken breast or fish filet. Personalize this with other ingredients. Try olives, capers or pimentos. It's delicious hot or cold--serve leftovers the next day as a salad.
1 cup Quinoa, rinsed
4 Tbl Garlic Olive Oil, separated
2 cups low (or no) sodium chicken or vegetable stock, heated to simmering
1/2 cup finely sliced sun dried tomatoes
1 can quartered artichoke hearts, rinsed
1 cup canned garbanzo beans, rinsed
1/2 cup finely diced red onion
Salt & Pepper to taste
In a pot with a tight-fitting lid, heat 1 Tbl of the Garlic Olive Oil. Add the Mediterranean Spice Blend and sauté to soften the seasonings and release their fragrance. Add the rinsed Quinoa and combine and heat through. Add the simmering stock to the pot with the Quinoa. Bring to a full rolling boil. Lower the heat and cover with the lid. Cook for 10 mins for slightly al dente Quinoa. Increase cooking time to 15 mins for softer Quinoa. Remove from the heat and fluff with a fork. If any liquid remains, you can continue cooking the Quinoa with the lid off until the liquid is absorbed or strain in a colander.
In a saute pan or skillet, heat 2 Tbl Garlic Olive Oil. Add the artichoke hearts, garbanzo beans and sun dried tomatoes just to heat through. Add the warm quinoa to the vegetable mixture and gently combine. Add the remaining tablespoon Garlic Olive Oil (if desired). Taste and adjust with salt and pepper.