Maybe you already love quinoa. In which case, I have nothing to offer you. Maybe, however, you are like me and find it OK but with a bitterness that you don't love. Maybe you've tried soaking it before cooking as some recommend and found no difference. Maybe you have a child who is allergic to beans, milk, nuts, and soy - limiting his source of protein to chicken and occasional pork - but can actually eat and enjoy this protein rich grain.
Maybe you'd jut like to expand your horizons a little. If so, I offer you this delicious recipe:
1 medium onion - chopped
3-4 carrots, chopped
3-4 parsnips, chopped
2 tbsp olive oil
1 pound chicken (I use boneless, skinless chicken thighs b/c they are cheap in bulk at cost but I'm sure anything would be fine)
1 cup quinoa
2 cups chicken or veggie broth
salt and pepper to taste
1. Heat 1tbsp of oil in large skillet with lid.
2. Pat chicken dry, sprinkle with salt and pepper and brown in hot oil just a couple of mites on each side - want brown and tasty but not cooked through.
3. Remove chicken to a plate and cover
4. Add 1 tbsp of oil and when hot, sauté onion 5-7 mints until soft and just starting to caramelize (can cook for a shorter time if in a hurry, but caramelized onion is TASTY!)
5. Add chopped carrot and parsnips and cook for 5-7 minutes until slightly softened.
6. Add quinoa, broth, chicken, and any juices on plate and bring to a boil.
7. Cover, reduce to simmer, and cook for about 20 minutes until broth absorbed.
8. Season to taste with salt and pepper and eat.
The sweetness of the parsnips really balances the bitterness of the quinoa. I bet sweet potato would be good if you didn't have parsnips.
