Makes 4 Servings
1 cup – Dry Quinoa
2 cups – Chicken Broth, low sodium
¼ cup – Fresh Cilantro, chopped
3 - Garlic cloves, minced
2 Tbsp – Butter, unsalted
¼ cup - Freshly grated Parmesan cheese
¼ cup – Sweet Onion, diced
½ Tbsp - Light Olive Oil
Salt and Pepper to taste
- Preheat a frying pan at least 1 inch deep to medium heat, once warm add olive oil and onion. Sauté onions for 4-5 minutes, then add garlic and sauté an additional 3 minutes.
- Add 1 cup of quinoa and 2 cups chicken broth. Bring to a boil then cover and turn to low. Cook for 20 minutes or until the liquid is gone. (read quinoa bag instructions as each type could cook differently)
- Add fresh cilantro, parmesan cheese, and butter to quinoa. Stir and taste, add salt and pepper if needed. Once butter and cheese has melted it’s ready to serve.