What I did was add my favorite roasted veggies to the quinoa. You don't have to use the veggies I used, feel free to use any veggies you really like. Play with the recipe. That is what I do whenever I find a new recipe and see things that I don't like in it.
So I'm going to give you a basic way to cook the quinoa and then some of the variations I have done with it. Like rice the water or liquid to quinoa ratio is 2 to 1, 2 cups liquid to 1 cup quinoa.
Roasted Vegetable Quinoa
for the quinoa base:
1 clove chopped garlic, or 2 inches chopped garlic scape
1 tablespoon fresh rosemary, minced or 1 teaspoon dry rosemary
1/4 teaspoon salt and pepper
1 tablespoon walnut oil or olive oil
1/4 cup quinoa
1/2 cup vegetable stock/broth
Heat a medium sauce pan over medium-high heat. Add in the oil and let it heat up. Saute the garlic, browning slightly.
Add the rosemary, salt and pepper.
Then add the quinoa and let it brown for 1 minute.
Then add the stock and bring to a boil. Cover and reduce the heat to low and cook for 15 minutes.
For the Roasted Vegetable:
3 small beets, diced into 1/2 inch cubes
1 tablespoon oil
salt and pepper to taste so about 1/4 teaspoon of each
Preheat oven to 400 degrees. Toss the beets with the oil, alt, and pepper. Place on a sheet tray and bake for 45 minutes to an hour. ( I like to let them roast longer because the sugars in the beets caramelize and add a great amount of flavor.)
1 small butternut squash, diced into 1/2 inch cubes
1 tablespoon oil
salt and pepper
Preheat oven to 400 degrees. Toss the squash with oil, salt and pepper. Place on a sheet tray and roast for 1 hour.
Chopped thai basil
Roasted pecans or walnuts
To finish the Roasted Beet Quinoa: add the roasted beets to the quinoa. Then add the thai basil and the nut of choice and enjoy!
To finish the Roasted Butternut Squash Quinoa: add the roasted squash to the quinoa. Then add the parsley and hazelnuts and enjoy!
I had made Roasted Butternut Squash Wild Rice one time and it came out really good. I love toasted hazelnuts, it really brings out the flavor- toasting any nut really makes it pop.
This one here I call Red Quinoa:
Let's touch on the garlic scape. If you have never seen one, which I hadn't either until one day I'm shopping at a farmer's market and there it was all intriguing and screaming at me to buy it and use it. And let me tell you, it was yummy. It doesn't have a harsh garlic taste but rather a mild hint of garlic. I am definitely going to be buying it again and using it more. Here is what it looks like: ( I cut of the bulb and the tip and used all of the green scape)