Toasted Quinoa with Carrots

25 Min.
30 Min.
6
Ingredients
¾
cup uncooked quinoa
¾ cup uncooked quinoa
1
tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1
medium yellow onion, chopped (about 1 cup)
1 medium yellow onion, chopped (about 1 cup)
2
large cloves garlic, finely chopped
2 large cloves garlic, finely chopped
cups water
2½ cups water
teaspoons Better Than Bouillon® Vegetarian No Chicken Base
2½ teaspoons Better Than Bouillon® Vegetarian No Chicken Base
5
medium carrots, peeled and cut into rounds (about 3 cups)
5 medium carrots, peeled and cut into rounds (about 3 cups)
2
ribs celery, peeled and thinly sliced (about 1 cup)
2 ribs celery, peeled and thinly sliced (about 1 cup)
1
tablespoon fresh marjoram, finely chopped (may substitute with ½ teaspoon ground marjoram)
1 tablespoon fresh marjoram, finely chopped (may substitute with ½ teaspoon ground marjoram)
freshly ground black pepper for garnish (optional)
freshly ground black pepper for garnish (optional)
Directions
  1. Rinse and drain quinoa, set aside.
  2. In a large saucepan, heat oil over medium-high heat. Stir in quinoa, onion and garlic, toast over medium heat, about 3- 4 minutes, stirring frequently, or until quinoa begins to brown.
  3. Stir in water, No Chicken Base and remaining ingredients. Heat to boiling; reduce heat to low; cover and simmer until vegetables are tender and water is absorbed, about 15 minutes. Season to taste with salt and pepper.
  4. Garnish with freshly ground black pepper.

Recently Viewed