More quinoa love

I’ve been having a rough time coming up with a good lunch plan for me and the kids.  Liam is on a peanut butter and jelly only diet and I’m not quite ok letting Sylvi eat that day in and day out.  And me?  Well, I’m keeping an eye on my caloric intake.  Not in the sense that I’m cutting hundreds of calories, but in the sense that I want what I eat to count.  I hate eating a healthy meal and then being hungry 30 minutes later.  That being said, I’ve spent a great deal of time scouring Pinterest looking for inspiration.

I happened upon a recipe that I thought would be excellent but when I tried it out, it was awful.  So I scrapped it and started it again.  This result was amazing.  Sylvi and I ate it right up, but Liam turned up his nose.  There wasn’t any jelly involved so I let it go.  I can’t say that this recipe is the quickest to put together, but the time was worth it.  This recipe makes enough to serve 4 as a main dish or 8 as a side.  I would omit the chicken if I were to make this as a side dish.  But that’s just me.  I’d also eat this straight out of the pan…

Creamy quinoa and vegetables

  • 1 1/2 cups uncooked quinoa
  • 1 cup vegetable or chicken broth
  • 1/2 cup Greek yogurt
  • 1 Tbsp. fresh chives, chopped
  • 1 Tbsp. olive oil
  • 2-3 cloves garlic, smashed
  • 1 crown broccoli, cut into small pieces
  • 2 carrots, shredded
  • 1/2 onion, diced
  • 1 red pepper, diced
  • 1 small zuchinni, shredded
Rinse the quinoa and then add it to a medium saucepan with 3 cups of water.  (I add 1/2 tsp. sea salt to the quinoa and then don’t add any later since the base ingredient is already seasoned.)  Bring the quinoa to a boil and then turn the heat down to a simmer.  While the quinoa cooks, heat a skillet over a medium burner and add the olive oil.  Place all the vegetables and garlic in the skillet and cook until the broccoli is a crisp tender and still brightly colored.  Stir frequently.  Add the yogurt, chives and a few cracks of pepper and mix well.  Finally add in the broth and the cooked quinoa and stir so that the vegetables are spread evenly throughout the quinoa.  If you are using chicken, add it now.  As an added bit of flavor when you serve, grate some Parmesan over the top.


11 Replies to “More quinoa love”

  1. As a side note, I suppose I should also mention that I sent this to work with my husband yesterday for lunch and he told me that he really liked it! So a day later and at the office lunch room it’s still good! He also commented that he’s starting to like “those weird little things”, so I guess it’s time to start looking for a larger, more permanent storage jar for my quinoa 🙂

    1. It’s the best thing about this recipe… the versatility! I’d put tofu in it if I had been making it for my parents 10 years ago and we would have loved it!

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