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Category: Main Course
Quinoa with Caramelized Onions - TastyPlanner.com
Chef: Jennifer Campbell
This dish makes and unbeatable bed for grilled vegetables or Braised Artichoke Hearts The quinoa adds a subtle crunch to the deep and sweet flavor or slow-cooked onions, and, if you make it with red onions, the color is almost lavender. Molasses contributes a slightly smoky flavor.
Other grains you can use: amaranth, cracked wheat, or steel-cut oats.
Recipe Source: How to Cook Everything Vege...
Ingredients
4 medium yellow or red onions (about 1 pound), halved and thinly sliced
3 tablespoon extra virgin olive oil
2 tablespoons brown sugar or molasses
3/4 cup quinoa
salt and pepper
1 1/2 cups vegetable stock, beer, or water
2 or 3 sprigs fresh thyme (optional)
Instructions
Put the onions in a large skillet with a lid over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Add the oil and brown sugar and cook, stirring occasionally, until the onions brown, another 15-20 minutes. (The onions can be cooked ahead to this point, covered, and refrigerated for a day or two. Gently reheat them in the covered skillet and proceed with the recipe.)
Turn the heat up to medium-high, add the quinoa, and sprinkle with salt and pepper. Stir as the grains start popping and toasting, a couple of minutes, then add the stock and bring to a boil. Stir one last time, add the thyme if you’re using it, cover, and reduce the heat to low. Cook undisturbed, for 15 minutes.
Uncover and test the quinoa for doneness. If the kernels are still sort of hard, made sure there’s enough liquid to keep the bottom of the pan moist and cover them to cook for another 5 minutes or so. When ready, taste, and adjust the seasoning, and remove the thyme of necessary, adding a few extra grinds of pepper. Serve immediately or let cool to room temperature.
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