Quinoa with Sundried Tomatoes

Yield: 2 servings (easily doubled)
Source: Adapted from an internet recipe
Comments: Be sure to rinse quinoa very well to remove any bitter taste that may linger in the outer coating. Toasting quinoa before cooking it gives it a slightly more nutty flavor; toasting before cooking is an option with any quinoa recipe, even if the instructions don't require it.


1/2 cup uncooked quinoa, rinsed well
1/2 tsp olive oil
4 medium sun-dried tomatoes, without oil, chopped
1 medium shallot, chopped
1 clove garlic, minced
1 cup fat free, low sodium chicken broth (*use vegetable broth for a vegetarian option)
1/8 tsp cayenne pepper
2 Tbsp fresh parsley, chopped
1/8 tsp kosher salt
1/8 tsp black pepper


  1. Place quinoa in a fine meshed sieve and rinse under warm running water for 1 min. agitating it with your fingers. Set aside.
  2. Heat olive oil in a heavy, medium saucepan over med. heat.
  3. Add tomatoes, shallots, and garlic and saute for 3-5 minutes or till shallots are softened. Add stock and bring to a boil.
  4. In the meantime, heat a small dry, nonstick frying pan on high heat. Toss quinoa in frying pan for 1 minute, tossing/stirring constantly to toast. Remove from heat.
  5. Once stock mixture is boiling, add quinoa and cayenne, and return to a boil. Reduce heat to low and simmmer, covered for about 15-30 minutes, or until liquid is absorbed. Let sit for 5 minutes and fluff with fork to separate.
  6. Stir in fresh parsley and salt and pepper. (You know quinoa is done when it is tender to the bite and you see little white squiggles pop from some or all of the grains.)


Healthy Units: 2 per serving or Core

Back to Recipes in Alpha Order
Back to Recipes by Type