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Basil Loves Quinoa

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We had this last night and I used up the last of our quinoa making it. Needless to say Super Quinoa was sad.

So I ordered more quinoa, in bulk, at amazon. If you do this, make sure you don’t type in super quinoa in the search engine – they won’t know what you’re talking about. What can I say, he’s bewitched me. 😉

On to the recipe, I say! Did you notice I have a picture for today’s post? Yay! That’s about how good the Fiesta Kidney Beans and Quinoa looked. Seriously.

We were out of kidney beans, but I did have some garbanzo beans and they worked out nicely. This was very savory and another dish reminiscent of hugs if you happen to think of food in those terms. If the oil seems like too much for your tastes certainly bring it down, we had a light eating day so I wanted the healthy fats around. You can choose though.

Basil Loves Quinoa


    • 1 cup Bob's Red Mill organic quinoa
    • 1-2 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1/2 medium onion, diced
    • 1 can (15 oz) garbanzo beans, drained and rinsed
    • 3/4 cup semi sun-dried tomatoes in olive oil, chopped
    • 1/2 tablespoon Italian seasoning
    • 1/2 teaspoon sea salt
    • ground black pepper to taste
    • 1/4 cup basil, chiffonade


    1. Prepare Quinoa according to package instructions. For Bob's Red Mill - I didn't need to rinse it first - yay! Bring 2 cups of water to a boil in a 2 quart sauce pan. Add 1 cup Quinoa, bring to a boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water.
    2. Turn heat down to low and fluff Quinoa with fork.
    3. First drizzle in olive oil, then add in your onions and garlic, tossing and stirring to get them sauteed.
    4. Next add remaining ingredients and mix well. Saute and mix until everything is warmed up again, 2-5 minutes.
    5. Finally, remove from heat, serve, and enjoy!

    As soon as we get our order of quinoa there is going to be some sprouted quinoa and some breakfast quinoa. Who’s game?

    Dinner chatter: 

    • Pronounced Keen-Wa
    • Incans revered the crop as sacred, which made the Christian Spanish Colonists feel threatened so they actively ‘suppressed’ the cultivation of quinoa and forced the Incans to grow wheat instead
    • Quinoa grows best in cool climates…hrm I do live in the PAC NW now….
    • Most quinoa still contains saponins, a natural bitter coating, that must be rinsed off before cooking. This coating also deters birds from eating it. Take that red winged black birds. (I just don’t like those birds).
    • A rice cooker can be used to cook quinoa. Nice! Same 1 part grain to 2 parts water ratio.
    • Gluten free
    • Sprouting quinoa increases its nutritional profile

    Are you in love with quinoa yet? Do tell! Yup.


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    1. Diane says:

      Yummy. I made a revised version of this tonight with ingredients that were in my cupboards. I didn’t have sun-dried tomatoes, but a can of whole tomatoes. I cut the tomatoes and stirred those into the quinoa, garlic, and onion. Poured in some of the tomato juice. Added dried Italian spices. Everything was delicious.