I am NOT a quinoa fan. In fact, up until this year, I refused to eat it. I really did not like the texture at all, and I had it cold once in a salad with an awful dressing and that just about did me in.
Well, I officially take back all of my previous thoughts on quinoa. I decided to take out the crockpot today and put my quinoa, that had been sitting in my cabinet un-touched for months, another try. I will admit, I was so pleasantly surprised that I almost ate the whole thing! The great thing about quinoa is it is a complete protein, which is wonderful for those fellow vegetarians out there like me! I really hope you try this recipe. It is great for a chilly day, and is not so heavy that you feel like it’s weighing you down after a bowl. Also, the slow-cooking helps take away the some of the gritty texture that quinoa can have, which was what I did not like in the first place! Enjoy!
Herbed Quinoa With Broccoli
- 3/4 cup uncooked quinoa, rinsed (I actually used a little bit less because I did not have a lot to begin with)
- 1 1/2 cups water
- dried basil
- dried thyme
- black pepper
- garlic powder
- 2 cups frozen broccoli
- 1/4 cup reduced-fat shredded mozzarella cheese
In a crockpot, add your quinoa, water, basil, thyme, pepper, and garlic powder. I eyeballed the amounts of herbs. I will say that dried herbs tend to be more pungent and flavorful, so don’t add a heaping teaspoon unless you really really like their flavor. Add whatever amount you feel comfortable with, but don’t be too shy! Add your frozen broccoli; there is no need to defrost. Place your crockpot on warm and let sit for 4-5hours with the lid on. If you put it on high, it should only need about 2 1/2-3 hours so check it much sooner! Once your quinoa is finished cooking, add in your shredded mozzarella cheese and stir to incorporate. Serve yourself a big bowl and enjoy 🙂 I added a little hot sauce to mine, just because I think everything tastes a little better with a kick!