I am all about quinoa right now. I can’t get over how easy it is to make and how versatile it is. It’s good as a side dish with chicken, alongside crackers as a snack, or plopped on a bunch of salad for lunch. That’s pretty much the order I ate this in. 😉 Tuna has decreed it into the usual rotation, so I’m excited to eat it lots this spring and summer!
Serves 2 (main) or 4 (side dish)
- 2 cups water
- 1 cup uncooked quinoa
- 2 cloves of garlic, minced
- 1 onion, chopped
- 10 oz grape tomatoes, cut in half
- 1 tsp salt
- 1 tsp red pepper flakes
- 1 tablespoon olive oil
- 1/8 cup basil leaves, chopped and for garnish
- 1/2 cup shredded mozzarella cheese
Add water and quinoa to a medium/large pot.
Add in garlic, onion, tomatoes, salt, and red pepper flakes.
Heat the uncovered pot to a rolling boil.
Cover, reduce to simmer, and cook for 15 minutes.
Remove from burner and let cool for 5 minutes.
Toss in basil and olive oil to serve.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!