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    You are at:Home»Dairy-Free Recipes»Savory Garlic and Herb Quinoa

    Savory Garlic and Herb Quinoa

    0
    By Alisa Fleming on February 17, 2007 Dairy-Free Recipes, Sides

    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.

    Savory Garlic and Herb Quinoa Recipe - dairy-free, gluten-free

    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.

    Garlic and Herb Quinoa
     
    Print
    Prep time
    5 mins
    Cook time
    20 mins
    Total time
    25 mins
     
    This flavorful quinoa recipe is a versatile side dish that pairs well with many types of main dishes, from poultry to tofu.
    Author: Mike Eberhart
    Recipe type: Side
    Cuisine: American
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    1. 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.
    2. Add the red pepper (if using), green onions, garlic, and basil to the quinoa, and continue to simmer for another 5 to 8 minutes.
    3. Serve warm.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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