You can use quinoa most anywhere you would normally use couscous if you have a few extra minutes to spare, because it does take longer to cook. To bring quinoa's nutty flavor, toasting it or roasting before you cook it will do the trick. That's actually what I did to prepare this simple Mediterranean Red Quinoa. The artichokes make it tangy, the thyme supplies some lemony flavor and the smooth chickpeas add extra protein. If you haven't cooked quinoa yet, this just might be a great way to start.
Mediterranean Red Quinoa
Makes about 3 servings
- 1 cup red quinoa
- 1 orange bell pepper, chopped
- 1 celery rib, minced
- 2 garlic cloves, minced
- 1 14 oz / 395 g can artichokes, drained and quartered
- 1 15 oz / 425 g can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon olive oil
2. Add the quinoa, toasting it for about 5 minutes. Add the thyme and cook for about one minute or until fragrant. Pour in the broth and bring the mixture to a boil. Reduce to a simmer and cook covered for 15 minutes.
3. Toss in the chickpeas and the artichokes. Cook for another 10 minutes or until all the liquid has been absorbed. Serve hot.