This simple yet flavourful side dish will most definitely become part of your regular cooking repertoire.
Steps
1
Preparing Your Mise en Place
Ingredients
1 1/2 cups quinoa
2 3/4 cups stock or water*
3 tbsp minced garlic
1/3 cup finely chopped chives
To start, bring the stock, quinoa and salt to a boil in a small pot. Reduce to a simmer and cover with a lid. Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool. *Note: If using plain water, be sure to season the water with a pinch or two of sea salt.
While the quinoa is cooking, prepare the garlic — while 3 tablespoons of garlic may seem like a lot, it really is not too overpowering. Besides, this dish is called "garlic-fried" quinoa.
Lastly, chop the chives and set aside.
2
Cooking the Dish
Ingredients
2 tbsp olive oil
sea salt, to taste
freshly ground black pepper, to taste
To cook the dish, first be sure that you are all set up. Have the cooled quinoa ready; because once the garlic has cooked you want to immediately add the quinoa to cool down the pan — so that garlic doesn't overcook.
To start, heat a large fry pan over medium high heat. Once hot, add the oil, followed by the garlic. Cook the garlic, stirring frequently, until it just starts to turn to a nice light golden brown. Taking the garlic to this stage really adds a nice flavor to the final dish, but you don't want to go to far or it will become very bitter.
As soon as the garlic is ready, quickly add the quinoa to the pan and stir to combine. Continue to cook the dish until the quinoa has heated through.
Lastly, taste for seasoning and then add the chives. Serve immediately.
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Hey David -
Thanks for your comment - indeed, the stock cubes may have been a little bitter. There are some really great organic stocks out there that you might try next time or just water. Also, if the minced garlic gets a bit too bitter in the pan. Thanks for sharing and thanks for learning with Rouxbe! Chef Kirk
Yum, just made this. I cut the recipe a little as a single person, but wow. Already thinking I could have made the whole batch and used leftover as a base for a veg burger!
I am new to using quinoa. I made this for my family and we loved it. I did add my own little twist and sautéed fresh mushrooms into the mix. Easy to make and great amount for leftovers for work meals for the rest of the week. Just have to roast some veggies and add that on top. Great recipe.
I made this earlier today! As I wrote to a friend, I never really loved quinoa but I always wanted to. I wasn't sure how this dish would turn out but it was so tasty!
I find the quinoa is less bitter if I first rinse and soak for an hour. However I've also read that adding 1 Tbsp of apple cider vinegar to the soak water, letting it soak overnight, and then washing out the foam does an even better job. Quick and delicious recipe and looks great!
I have enjoyed this a few times. Added sautéed mushrooms as mentioned above- fantastic! I love all the learning I have done. I was afraid of things like quinoa before joining a couple of years ago.
Hi Ryan. Thanks for your question. Olive oil's smoke point varies slightly but is in the 400F range. We are not actually deep frying here so it will stay within the recommended range of heat. You are welcome to use a higher smoke point oil like coconut or safflower if you prefer. Lauren
Hello Tracy and Adrienne, whole-food, plant-based cooking and oil-free cooking do not necessarily go together. Generally, whole-food, plant-based cooking includes added fat. However, there are specific approaches to whole-food, plant-based cooking that may omit added fats. Eric
We've just cooked this dish and it's turned out beautiful. We were a bit apprehensive about the amount of garlic at first, but followed the instructions and it works. I particularly enjoyed the texture of the quinoa, it reminds me of a Spanish dish called "migas" based on bread crumb, but the quinoa is far more nutritious and a lot tastier.
Hello, Alicia: Your dish sounds delicious. And, I can see how it reminds you of migas. Quinoa packs a nutritional punch and is loaded with protein. Very nicely done. Thank you for sharing, and for writing. Cheers, Char
Kirk B •Hey David - Thanks for your comment - indeed, the stock cubes may have been a little bitter. There are some really great organic stocks out there that you might try next time or just water. Also, if the minced garlic gets a bit too bitter in the pan. Thanks for sharing and thanks for learning with Rouxbe! Chef Kirk
Debbie D •Yum, just made this. I cut the recipe a little as a single person, but wow. Already thinking I could have made the whole batch and used leftover as a base for a veg burger!
Diana T •I am new to using quinoa. I made this for my family and we loved it. I did add my own little twist and sautéed fresh mushrooms into the mix. Easy to make and great amount for leftovers for work meals for the rest of the week. Just have to roast some veggies and add that on top. Great recipe.
Sharon K •I find the quinoa is less bitter if I first rinse and soak for an hour. However I've also read that adding 1 Tbsp of apple cider vinegar to the soak water, letting it soak overnight, and then washing out the foam does an even better job. Quick and delicious recipe and looks great!
Tanya F •I have enjoyed this a few times. Added sautéed mushrooms as mentioned above- fantastic! I love all the learning I have done. I was afraid of things like quinoa before joining a couple of years ago.
Tria W •The recipe calls for frying the garlic in olive oil over medium high heat-. wouldn't the low smoke point of the olive oil be a concern here?
Lauren L •Hi Ryan. Thanks for your question. Olive oil's smoke point varies slightly but is in the 400F range. We are not actually deep frying here so it will stay within the recommended range of heat. You are welcome to use a higher smoke point oil like coconut or safflower if you prefer. Lauren
Eric W • Rouxbe Staff •Hello Tracy and Adrienne, whole-food, plant-based cooking and oil-free cooking do not necessarily go together. Generally, whole-food, plant-based cooking includes added fat. However, there are specific approaches to whole-food, plant-based cooking that may omit added fats. Eric
Alicia P •We've just cooked this dish and it's turned out beautiful. We were a bit apprehensive about the amount of garlic at first, but followed the instructions and it works. I particularly enjoyed the texture of the quinoa, it reminds me of a Spanish dish called "migas" based on bread crumb, but the quinoa is far more nutritious and a lot tastier.
Char N • Rouxbe Staff •Hello, Alicia: Your dish sounds delicious. And, I can see how it reminds you of migas. Quinoa packs a nutritional punch and is loaded with protein. Very nicely done. Thank you for sharing, and for writing. Cheers, Char
Elizabeth B •I did not know that about the vinegar!! Thank you, will try! I soak overnight for easier digest ability.