I really like incorporating quinoa into our weekly meal plans to diversify our grains. Compared to white rice it has a lot more protein and fiber, which are important for maintaining a balance diet and absorption of other nutrients.
I find quinoa to be just as versatile as rices (white, brown, mixed, long or short grain…) and other powerhouse grains like farro. Once I got this recipe down, my family became much more enthusiastic about eating it.
It’s great to use in grain bowls, as a side to baked fish or chicken, or tossed in a salad.
Ingredients
1 cup quinoa, rinsed (you can also buy prerinsed quinoa)
2 cups chicken or vegetable broth
1 1/2 Tbsp butter
1 Tbsp garlic powder
Directions
Combine the quinoa, broth, butter and garlic powder into a small pot (that can be fitted with a lid).
Bring to a boil over medium-high heat, uncovered.
Once boiling, reduce heat to low and cover. Cook for about 15 minutes (until all liquid is absorbed)
Remove from heat and let it sit for 5-10 minutes. Then fluff with a fork and serve
Momandbabebites 