Side Items

Quinoa with Sun-Dried Tomatoes and Basil takes 10 minutes to prepare.

Quinoa with Sun-Dried Tomatoes and Basil takes 30 minutes to cook.

Quinoa with Sun-Dried Tomatoes and Basil makes 4 servings.

The ingredients for Quinoa with Sun-Dried Tomatoes and Basil are:

1 cup dry quinoa (rinsed)
2 cups chicken broth* (I use reduced sodium)
1 medium onion
3 cloves garlic
2 tsp olive oil
1/4 cup shredded Parmesan cheese
1 tbsp sun-dried tomatoes (not packed)
1 tbsp dried basil or 1/4 cup fresh, minced
sea salt and freshly ground pepper to taste

*Alternatively, you can use 1 1/2 cups of broth and 1/2 cup of white wine. To make this vegetarian, substitute the chicken broth with vegetable broth. To make it vegan, leave out the Parmesan cheese.

Here is how you make Quinoa with Sun-Dried Tomatoes and Basil:

Finely dice onion and cook until translucent in bottom of 3 qt saucepan with 2 tsp olive oil and 3 cloves of garlic, either diced or crushed.Add 2 cups of broth and bring to a boil.Add well-rinsed quinoa, basil, sun-dried tomato, and salt and pepper to taste.Cover and reduce to a simmer for 25 minutes or until the quinoa is cooked and the water is nearly gone. In the last 5 minutes, carefully mix in the Parmesan.Remove from heat, fluff, and serve.Makes approximately 4 3/4 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user AMANDAJCD.

The nutritional information for Quinoa with Sun-Dried Tomatoes and Basil is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.4

• Total Fat: 6.5 g
• Cholesterol: 6.1 mg
• Sodium: 567.0 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 3.5 g
• Protein: 8.9 g