This garlic and herb quinoa recipe comes form Mike Eberhart, the author of the cookbook, Gluten-Free & Wheat-Free Gourmet Desserts. Mike always shares wonderful gluten-free recipes with us that are perfect for everyday needs. Some of his other recipes include Sesame Grilled Asparagus, High-Fiber Gluten-Free Multi-Grain Bread, and Gluten-Free Pumpkin Bundt Cake.
I like this garlic and herb quinoa because it adds flavor to a healthy staple. Quinoa is a high protein “pseudo grain” that contains quite a few minerals, and even boasts a little dairy-free calcium. It’s smaller and denser than rice, but has a fluffy, nutty, lightly chewy bite.
Mike’s recipe contains basil, red pepper, and green onions, but you can substitute other add-ins, depending on your menu.
Special Diet Notes: Garlic and Herb Quinoa
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 2 cups vegetable broth
- 1 cup quinoa
- 1 teaspoon garlic powder
- 1 tablespoon gluten-free tamari
- 1 roasted red pepper, diced (optional)
- 4 green onions (including greens), sliced
- 2 roasted garlic cloves, minced
- 1 tablespoon fresh basil, sliced
- Place the vegetable broth, quinoa, garlic powder, and tamari in a saucepan over medium-high heat. Bring the broth to a boil and immediately reduce heat to a simmer. Cover and cook for about 15 minutes.
- Add the red pepper (if using), green onions, garlic, and basil to the quinoa, and continue to simmer for another 5 to 8 minutes.
- Serve warm.