We are always looking for new ways to spice up quinoa, and this sounded like a perfect way to incorporate our home grown tomatoes and basil. If you like basil and balsamic vinegar (if you don't, you're crazy), then you will love this recipe.
1 1/2 cups quinoa, rinsed well
3 cups vegetable/chicken broth (sometimes this is too salty, so we did 2 cups water, 1 cup chicken broth)
1 small onion, chopped
2 Tbsp olive oil
1/2 cup basil leaves, torn or julienned
1/3 cup pine nuts, toasted
1/3 cup edamame, cooked and shelled (most grocery store salad bars have these if you need a small amount like this)
1 tsp minced garlic
1 large tomato diced (or you can halve a 1/2 cup of grape/cherry tomatoes)
pinch of salt
1/4 cup balsamic vinegar
Fresh basil leaves, for garnish
In a medium sauce pan, combine quinoa and broth (or broth/water mixture) and bring to a boil on medium-high heat. Once boiling, reduce to low and simmer for about 20 minutes, until the liquid is completely absorbed. Set aside to cool for 5-10 minutes, add julienned basil and fluff.
In a small skillet over medium heat, combine olive oil, garlic and onion. Saute 10-15 minutes, until caramelized. Set aside to cool.
Combine the quinoa/basil mixture, onions and garlic, pine nuts, edamame, tomatoes, salt and vinegar. Serve and garnish with basil leaves. Enjoy!
This dish paired perfectly with our Grilled Portabella Pitas!
Recipe adapted from Epicurean Mom