Wednesday, June 3, 2015

Creamy Quinoa {Gluten Free}

Many moons ago my sister was asking for side dish ideas.  I didn't have much to give her. 

To be honest, I rarely ever think of side dishes besides veggies, fruit, and maybe bread.  However, now that I have to eat more gluten free I am needing to go beyond bread for a grain side dish. 

Quinoa really is easy to make even though it may seem a bit intimidating.  I think it only seems intimidating to some b/c it's something new and we don't have a lot of experience with it. 

I like quinoa, and I've used it in several salads and other casserole dishes like this chicken broccoli quinoa casserole or this cock-pot quinoa enchilada bake.  

However, my husband is not a fan of just plain quinoa as a side dish.  He thinks it's too grainy and hard to eat.  Therefore, I added some rich flavor and made it creamy and cheesy to please everyone.  This Creamy Quinoa side dish is the winner for any meal. 

Creamy Quinoa
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 15 minutes
Servings: 4

1/2 c. quinoa
3/4 c. water or vegetable broth
1 clove, garlic minced
1/4 tsp rosemary
1/4 c. Parmesan cheese (mozzarella would make it more cheesy)


  1. Place the quinoa in a small pan and fill it with water.
  2. Rinse the quinoa like you rinse rice.  Drain the water, and then fill, rinse, and drain again.  You can also use a fine mesh strainer if you desire.  However, if you use a strainer rather than draining in the pan use almost 1 cup of water instead of 3/4 cup. 
  3. Add the first four ingredients to a small pan/pot and cook it on high. 
  4. Bring the pan to boil.  Then place the lid on (or mostly on) and reduce the heat to medium-low.
  5. Cook the quinoa until all the liquid is absorbed and the quinoa is tender.  It should take about 10-15 minutes. 
  6. When quinoa is cooked stir in the cheese. 
  7. Enjoy. 
  8. Store leftovers in the fridge. 

Happy Healthy Creamy and Cheesy Quinoa eating! 


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