Ingredients
- 1 cup uncooked quinoa
- 1 ¾ cup chicken or vegetable broth (low-sodium is a good option)
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Fresh herbs like basil or parsley for garnish
Instructions
- Rinse the quinoa: Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear. This removes quinoa’s natural coating, which can sometimes taste bitter.
- Sauté garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant (about 30 seconds). Be careful not to let it burn.
- Toast the quinoa: Add the rinsed quinoa to the saucepan and stir to coat with the oil and garlic. Cook for about 1 minute, allowing the quinoa to toast slightly, which enhances its flavor.
- Cook the quinoa: Carefully pour in the broth and bring the mixture to a boil. Reduce heat to low, cover the saucepan, and simmer for 15-20 minutes, or until quinoa is tender and the liquid is absorbed.
- Add cheese and seasonings: Remove the pan from the heat. Fluff the quinoa gently with a fork. Stir in the grated Parmesan cheese, salt, and pepper, and mix until the cheese is melted and well distributed.
- Adjust and garnish: Taste and adjust the seasonings if needed. If you desire an even creamier texture, you can stir in a tablespoon of milk or cream. Garnish with freshly chopped herbs (optional) and serve immediately.
Tips
- Use high-quality cheese: Freshly grated Parmesan will give this dish a much richer flavor than pre-grated versions.
- Don’t overcook your quinoa: It’s better to err on the side of slightly undercooked quinoa, as it can become gummy if cooked too long.
- Customize it: Feel free to add in vegetables like sautéed spinach or roasted zucchini for extra nutrition and flavor.
Enjoy your delicious and healthy Creamy Parmesan-Garlic Quinoa!
