Quinoa source of iron and protein which is so important in our diet and especially for Vegans!  Every week I usually make a few grains or legumes to have on hand during the week as a side or main dish for lunch or dinner. The recipe to follow makes approximately 8 cups of Quinoa. I have found the texture of Quinoa is not love at first sight from some.  For me, I have always loved it! It is a nice side complement for Sunday family dinner and then you have leftovers for the week. I serve it warm or room temperature. If having it as a leftover, warm up in a pan with a little fresh spinach or kale.

QUINOA SALAD

(Cooking time approximately 25-30 minutes)
2 cups Organic Quinoa
3 cups water (or stock & water blend)
1 medium sweet onion – very thinly sliced (a mandolin comes in handy)
3 cloves garlic – finely chopped
Olive oil
1 tblsn sugar (this caramelizes the onions beautifully)
2 tblsns chopped rosemary
1/4 cup chopped chives
1/2 cup Slivered almonds (optional)
1/2 mushrooms (I like cremini) sliced thin
Salt & pepper
(A pinch of cumin added to the sauté is yummy)

Add two cups of Quinoa to a stock and toast under medium heat for a few minutes consistently stirring. Toasting the Quinoa adds a little crunch to the finish product.
Remove from heat and let pot cool. Add 3 cups of liquid and stir. Place over medium heat and cook for 15 minutes. Stir occasionally, reduce heat if mixture starts to bubble.
After 15 minutes, cover and remove from heat. Let sit for 10 minutes.
While Quinoa is cooking, in a large sauté pan on medium heat add a few tablespoons of olive oil and swirl around pan. Add onions and stir until they are lightly covered in oil. Once the Onions start to slightly brown, lower heat and continues to stir frequently.
Occasionally, add a little stock to prevent sticking. At this time, you can add additional spices like cumin.
After 10 minutes add garlic and rosemary. Continue to stir and add stock as needed.
You do not want it soupy, just enough moist enough so it does not stick.
Add sugar and sauté another few minutes. Remove from heat and let cool for a minute.
In a large bowl add onion mixture and quinoa, stir til well blended. Stir in almonds and chives. Salt and Pepper to taste.
If serving for a dinner party right away, portion out desired amount in a serving bowl.
Garnish with a little chopped chives for presentation. I also like to sprinkle a little sea salt on top.
Leftovers keep approximately 3-5 days.
Bon appétit
UNA