There is no doubt that quinoa is on trend right now in the food world. The united nations has even deemed 2013 as the “year or quinoa”. Not just because it’s popular though, but because it is considered to be one of natures most perfect foods. It contains both protein and fiber and can grow in a wild variety of climates. My family wasn’t too big on trying quinoa though…..it’s sort of the same reaction they had when I started subbing in brown rice instead of white. I started experimenting with adding flavor to quinoa by cooking it in various juices. Pineapple juice is my sons favorite, but this bold tomato version might be taking over! It was all of the familiar flavors of our favorite pasta dishes and all of the health benefits of quinoa!
Zesty Tomato Quinoa
- 2 tablespoon olive oil
- 2 cloves garlic, fresh grated
- 1 1/4 cup vegetable juice (I used V8)
- 1 1/4 cup vegetable broth, low sodium
- 1 cup quinoa, rinsed
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon black pepper, fresh cracked
- 1/2 teaspoon kosher salt, optional
- 1/2 cup white wine
In a medium sauce pan, saute garlic and oil over medium heat for 1 to 2 minutes. Take care not to brown the garlic. Add vegetable juice, broth, quinoa, vinegar, salt, pepper and white wine. Stir until combined well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally until quinoa is cooked (little white “tails” form) and all liquid is absorbed, about 20 to 25 minutes. Remove from heat, fluff with fork and dig in.