Savory Garlic and Herb Quinoa

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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 AsparagusHigh-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
 
Prep time
Cook time
Total time
 
This flavorful quinoa recipe is a versatile side dish that pairs well with many types of main dishes, from poultry to tofu.
Author:
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.

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About Author

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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