Garlic, Pepper, and Herb Quinoa


This garlic, pepper, and herb quinoa recipe comes form Mike Eberhart, the author of the popular cookbook, “Gluten-Free & Wheat-Free Gourmet Desserts.”

Special Diet Notes: Garlic, Pepper, 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, Pepper, and Herb Quinoa
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 teaspoon garlic powder
  • 1 tablespoon tamari (GF Soy Sauce)
  • 1 roasted red pepper
  • 2 roasted garlic cloves
  • 1 tablespoon fresh basil
  • 4 scallions/green-onions (including greens)
  1. Place vegetable broth, Quinoa, Garlic Powder, and Tamari in pan; bring to a boil and immediately reduce heat to a simmer - cover and cook for about 15 minutes.
  2. While quinoa cooks, chop the vegetables into small chunks.
  3. Add chopped vegetables to quinoa that has cooked for 15 minutes, and then continue simmering quinoa and vegetables/herbs for another 5-8 minutes.
  4. Serve warm.

About Author

Alisa is the founder of, 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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