Quinoa with Broccoli Rabe
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped onion
- 1 teaspoon chopped garlic
- 1 bunch broccoli rabe, (1 1/4 lbs.), trimmed and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
Rinse quinoa very well. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature. Makes about 5 cups.
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