Once again I have found a new “color” for quinoa! I was in Whole Foods looking for the red one and they didn’t have it. I did discover a really cool looking one though. Tricolor Quinoa!  So pretty, tiny grains of red, white and black. So I figured I’d give it a try. Delicious! As usual! This time I made it with some roasted garlic and fresh broccoli. So yummy!! And I keep forgetting that a little goes a long way. I made a cup of quinoa and it’s enough for two meals. It’s just me and my husband and we just love it, fresh or leftover! First night we had it with t-bone steaks that we grilled on the barbecue and tonight it is being served with roasted chicken! It’s a very versatile side dish!

INGREDIENTS:

1 cup tricolored quinoa

2 cups water or chicken broth

6-8 cloves of roasted garlic, roughly chopped

1 bunch of broccoli crowns chopped into small pieces

2-3 tablespoons olive oil

¼ cup grated Locatelli Romano cheese

salt and pepper to taste

DIRECTIONS:

1. In a medium pot add water and quinoa. Bring to a boil, stir and simmer for 15-20 minutes, covered. Simmer until all liquid is gone.

2. Meanwhile in a medium saucepan heat olive and garlic for a couple of minutes. Add the broccoli and sauté for about 5-10 minutes. Place broccoli mixture on a cutting board and chop finely.

3. Add broccoli mixture to cooked quinoa and mix well. Add the grated cheese and mix well. Add salt and pepper as needed.  Serve hot or at room temperature.