“Seedy” Quinoa : A Vegetarian Recipe Fit for the Birds (gluten-free)

seedy quinoa
This recipe for quinoa with seeds started with simply adding sunflower seeds… then I must have started channeling a sparrow or something & went a little seed crazy…lol.  Since quinoa is actually a seed as well, this could have been aptly named a bowl o’ seeds, but calling it “seedy” was the only thing that kept me from calling it bird seed for people, so it won…lol.

I liked the varying textures of the different seeds in this.  Some roasted vegetables or grilled meats would team well with it, but I had it by itself and only chirped a few times. ;)

Remember to keep portion sizes moderate on this one.  All these seeds are packed with a lot of nutrients… including calories.  Recipe is gluten-free, and if you chose vegetable stock, vegan too.

4.0 from 1 reviews

“Seedy” Quinoa
 
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Ingredients
  • ½ tbs oil
  • 1 cup diced sweet onion
  • 1 clove garlic (minced)
  • 1 cup quinoa
  • ½ cup shelled sunflower seeds
  • ½ cup shelled pumpkin seeds
  • ¼ cup sesame seeds
  • 1½ cups low sodium chicken or vegetable stock
  • 2 bay leaves
  • tsp sesame oil
Instructions
  1. Put oil in pan over medium heat.
  2. Add the onions and garlic, and saute for about 1 minute, then add the quinoa, sunflower, pumpkin and sesame seeds. Toast, stirring frequently, until quinoa is nicely toasted, seeds are showing a little color and onions are cooked.
  3. Add the stock and bay. Cover and reduce to med-low. Simmer about 20 minutes until liquid has been absorbed.
  4. Drizzle with sesame oil while still hot, but off burner, and stir in before serving.

 



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