Yummy! This was something I threw together because I was hungry on a snow day. Its hearty, warming and filling yet nutritious! You can eat it as a side, as a snack, or paired with a savory veggie dish.
Vegan note: this does involve butter. Feel free to use your favorite butter substitute or Olive Oil in its place.
1/2 Tbsp Salted Organic Butter
1 cup rainbow (or any kind) Quinoa
1 cub herbed organic veggie boullion cube
2 cups water
1 Tbsp Hemp Seeds (shelled)
2 sprigs fresh Thyme
1-2 Tbsp fresh chopped Basil
1-2 Tbsp fresh chopped Parsley
***(feel free to add other herbs you like)
Step 1: Rinse Quinoa thoroughly until water is clear not cloudy.
Step 2: Add 2 cups of water and Bouillon cube, or 2 cups veggie broth to a medium sized pot.
Step 3: Add Quinoa and sprigs of Thyme to broth and bring to a boil.
Step 4: Once Broth and Quinoa start to boil, lower heat to medium-low and allow to simmer for 15-20 minutes covered until most broth/liquid has evaporated and quinoa is cooked (it should be tender to bite and not hard, and it’s “tails” should have begun to separate).
Step 5: Keep heat and medium low and stir in butter, hemp seeds, chopped Basil, chopped Parsley and any additional spices you desire (on my second attempt at this I added some chives too). Stir until all butter is melted and herbs and hemp seeds are evenly distributed throughout the Quinoa. You can serve this as is, or cook for 2-5 minutes to brown everything if you prefer a toasty golden flavor to your grains.
Enjoy! I loved how yummy and simple this was to make and will be curious to hear how you serve this- paired with another side, as the basis of its own hearty dish, or under a savory veggie or fish dish… YUM.