I love quinoa! This Tri-Color Quinoa goes well with just about any dish. I make it in bulk on the weekends and serve it up with most of my lunches or dinners during the week. Add it to beans, salads, place onto of portobello mushrooms, stuff peppers with. Really you can use it just about anywhere you typically use rice. I prefer it over rice because of it’s nutty flavor and fluffy texture. Quinoa provides more protein than traditional grain products. A 1/2 of cup uncooked quinoa provides 8 grams of protein.

Ingredients:

1 cup of dry (rinsed through a strainer) Quinoa (I like the tri-colored but you pick your favorite)

2 cups of water

1 tsp of Penzey’s Vegetarian Soup Base

1 tsp of Pasta Sprinkle (or Italian seasoning)

1 tsp Roasted Garlic Powder

Directions:

1. Place a 2 quart pan on a burner with vegetable base, garlic powder, water & quinoa on high. Allow the quinoa to come to a boil.
2. Once the quinoa is boiling, decrease the temperature to simmer and place lid over pan.
3. Allow the quinoa to simmer for 15 minutes with lid on. After 15 minutes have elasped check to see if the grain is fluffy and no water remains.