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I set out intending to make my basic quinoa last night, but I veered somewhere completely different and it was a good thing!  It is like that for me in the kitchen, often times I begin with full intentions to head one direction and when I sit down to eat what’s in front of me is completely different.  I don’t really know how it happens, but I just start adding something new, and then other thing and soon a new recipe is born!

Tonight I was making Chicken Divine and I felt like pairing it with quinoa.  I began by sautéing some red onions in butter, then I threw in garlic, fresh rosemary, and salt.  Finally the quinoa made an appearance and before I knew it sun dried tomatoes were in the mix.  What a wonderful blend of flavors it turned out to be.  Brandon couldn’t stop talking about it and said it just had to be on the blog, so here you go, enjoy!

  • 1-2 Tbs. butter
  • 1/4 cup thinly sliced red onions
  • 2 cloves of garlic, minced or pressed
  • 1 sprig rosemary
  • freshly ground pepper
  • 1 cup quinoa
  • 2 cups water*
  • 2 tsp. chicken base*
  • 1/4-1/2 cup sun dried tomatoes
  • *or chicken stock

Sun Dried Tomato and Rosemary Quinoa

In a small sauce pan melt the butter over medium heat.  Add the onions, garlic, rosemary, and pepper and sauté until fragrant, about 2 minutes.  Stir in the quinoa and continue cooking, about 1-2 minutes.

Add the water and chicken base, followed  by the tomatoes.  Bring to a boil and then reduce the heat to a simmer.  Cover and cook for 15-20 minutes.