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
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1 cup quinoa
-
2 cups water*
-
2 tsp. chicken base*
-
1/4-1/2 cup sun dried tomatoes
-
*or chicken stock
- 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.