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2 T. butter
1 large yellow onion, diced
6-8 cloves garlic, minced
4 c. vegetable broth
2 c. quinoa
1/2 t. salt, or to taste
1/2 c. parmesan
Saute the onion and garlic in butter over medium-high heat for 3-5 minutes, or until onions are soft.
Add the vegetable broth and quinoa. Cover and reduce heat to medium-low; allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.
Remove from heat, and stir to distribute any excess moisture. Season with salt to taste, and top with parmesan cheese.
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