This quinoa recipe is made by coating the quinoa with caramelized garlic, red onions, and thyme before slowly cooking it in chicken broth.
If you’re wondering how to cook quinoa in a new and exiting way, this is it!
Recipe below.
This isn’t the kind of recipe you make in a rush. This is the kind of recipe you make while you chat with a friend, with a glass of wine, smooth music playing in the background. It’s that kind of recipe.
I love, love, love quinoa as a side dish but sometimes I get tired of my usual boil-and-simmer approach. So I was thrilled when I discovered this slow and easy approach- coating the quinoa with the buttery, caramelized garlic, red onions, and thyme before slowly cooking it in chicken broth results in a rich, flavor-infused quinoa.
I’ve prepared a step-by-step photo tutorial for you. Feel free to skip ahead to the recipe in its entirety at the bottom. Happy quinoa-ing!
START HERE >>>>>
Heat a medium-sized skillet over medium-high heat. (I prefer a cast iron skillet for this.) It is hot enough once a sprinkling of water immediately sizzles and rolls into little droplets. Add butter and olive oil and heat until the butter is melted (it should be bubbling), but not smoking. Add minced garlic and diced red onion.
Cook minced garlic and diced onion for 4 to 5 minutes, stirring frequently, until onion is almost translucent and garlic is very golden.
Add thyme and salt; stir. Add white and red quinoa.
Stir quinoa, coating thoroughly with butter. Allow quinoa to “toast” for 2 to 3 minutes, stirring occasionally. 
Add 1/2 cup chicken broth; stir. Cook, uncovered, at medium-high heat, stirring occasionally.
Once there is almost no liquid left, add another 1/2 cup chicken broth. Repeat the process of adding liquid and cooking and cooking until the quinoa is fully cooked. This usually takes 5 to 7 cycles. You’ll know the quinoa is fully cooked when it’s almost doubled in size and is no longer crunchy.
And here’s the finished product:
Quinoa Risotto with Garlic and Thyme
2 tbsp butter
1 tbsp olive oil
6 garlic cloves, minced finely (about 3 tbsp)
1 small red onion, finely diced (about 1/2 cup)
2 tsp dried thyme leaves
small pinch of salt
3/4 cup white quinoa, rinsed
3/4 cup red quinoa, rinsed
3 to 4 cups chicken broth
1. Heat a medium-sized cast iron skillet over medium-high heat. It is hot enough once a sprinkling of water immediately sizzles and rolls into little droplets.
2. Add butter and olive oil, heating until butter is melted and bubbling but not smoking. (About 30 seconds)
3. Add minced garlic and diced red onion, stirring for 4 to 5 minutes, until onion is almost translucent and garlic is very golden. Add thyme and salt; stir.
4. Add white and red quinoa, stirring to thoroughly coat with butter. Allow quinoa to “toast” for 2 to 3 minutes, stirring occasionally.
5. Add 1/2 cup chicken broth; stir. Continue to cook, uncovered, on medium-high heat, stirring occasionally. The quinoa will slowly absorb the liquid.
6. Once there is almost no liquid left, add another 1/2 cup chicken broth. Repeat the process of adding liquid and cooking until the quinoa is fully cooked. This usually takes 5 to 7 cycles. You’ll know the quinoa is fully cooked when it’s almost doubled in size and is no longer crunchy.
NOTES:
1. Shallots work wonderfully in place of red onions. I usually opt for red onions for economy’s sake.
2. This is AMAZING served with salmon and a spinach salad with my ultimate vinaigrette. Start the quinoa dish first, then prep the salad and then pop the salmon in the oven.
3. In a pinch, water can be substituted for the chicken broth.
