I used fresh tomatoes and basil from my herb garden to make this Quinoa with Tomatoes and Basil. I was pleasantly surprised at just how delicious it was!
One day, while shopping, I threw a bag of quinoa in my cart in my quest to eat healthier. I have seen so many cooking shows and Facebook posts about how good quinoa is for you, so I thought it would be the perfect item to add to our pantry. I don’t think my kids and hubby were as thrilled with the idea. I then put the bag in the cabinet and, of course, forgot all about it.
Over this past weekend, while my son was on a camping trip and my daughter was still working on her leftover birthday pizza and cake, I came across the bag of quinoa and decided to cook it up. Hubby then decided he wanted re-fried beans and sausage. hmmmm
In one of our favorite pasta dishes, Summer Veggie Pasta, I use red onion, tomato, and basil. I used that idea and made this simple Quinoa with Tomatoes and Basil.
Wow! Was it good! I probably ate 2 servings by myself. My daughter didn’t even want to taste it. My husband took and bite, and he said it was really good, but it didn’t go with his re-fried beans and sausage. I didn’t even care, because I knew that the rest was for me! I had it for dinner, and for lunch the next day. It was really good, even cold, right out of the refrigerator.
I can’t wait to make this for my son, I have a feeling he will like it just as much as I do.
This is a simple, light meal or side dish, and takes less than 30 minutes from start to finish.
Quinoa with Tomatoes and Basil
- 1 tablespoon Olive Oil
- 1 cup Red Onion chopped
- 1 teaspoon Garlic chopped
- 3/4 cup Quinoa
- 1 can 14.5 ounces Chicken or Vegetable Broth
- 1 teaspoon Italian Seasoning
- Salt and Pepper to taste
- Dash of Cayenne optional
- 1 – 1 1/2 cups Tomato diced
- 1 – 2 tablespoons fresh Basil chopped
- Parmesan Cheese
- Warm up a sauce pan over medium heat. Add the olive oil, onion, and garlic. Stir and cook for several minutes, until the onion is softened.
- Add the Quinoa, broth, Italian seasoning, salt, pepper, and cayenne. Stir well and bring to a boil.
- Reduce heat slightly, cover and cook 15 – 20 minutes, until liquid is absorbed.
- Taste and adjust salt and pepper if necessary.
- Add the tomatoes and basil. Serve topped with Parmesan cheese.
Quinoa with Tomatoes and Basil
1 tablespoon Olive Oil
1 cup Red Onion, chopped
1 teaspoon Garlic, chopped
3/4 cup Quinoa
1 can (14.5 ounces) Chicken or Vegetable Broth
1 teaspoon Italian Seasoning
Salt and Pepper, to taste
Dash of Cayenne, optional
1 – 1 1/2 cups Tomato, diced
1 – 2 tablespoons fresh Basil, chopped
Warm up a sauce pan over medium heat. Add the olive oil, onion, and garlic. Stir and cook for several minutes, until the onion is softened.
Add the Quinoa, broth, Italian seasoning, salt, pepper, and cayenne. Stir well and bring to a boil.
Reduce heat slightly, cover and cook 15 – 20 minutes, until liquid is absorbed.
Taste and adjust salt and pepper if necessary.
Add the tomatoes and basil. Serve topped with Parmesan cheese.
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