Quinoa is a wonderful, versatile grain, and this delicious recipe can easily be made into a main dish with the addition of garbanzo beans or another protein source.
INGREDIENTS:
1–2 shallots (or ¼ of an onion) – very thinly sliced – see notes
1 tablespoon olive oil
1 ½ cups quinoa, rinsed, drained (rinsing removes bitterness)
2 1/4 cups water
1 teaspoon kosher salt
1 ½ teaspoon cumin
1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
1 teaspoon dried oregano (or italian seasoning, or herbs de Provence, or similar)
Garnish:
lemon zest from one small lemon,
sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
2 tablespoons slivered almonds (optional- other nuts & seeds are ok, or just leave off)
sautéed shallot (see notes) or crispy shallots
drizzle of good olive oil– optional but good.
See the entire recipe and directions at Feasting at Home.