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Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

Whether you're keen on quinoa or trying it for the first time, this recipe for Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes is one you'll love.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: garlic parmesan quinoa, quinoa
Servings: 8
Calories: 249kcal
Author: Carrie Ypma

Ingredients

  • 4 cups cooked quinoa
  • 3/4 cup of grated parmesan
  • 1 Medium Onion chopped
  • 3.5 oz packet of sun dried tomatoes cut into julienne strips approximately 1 cup
  • 3 teaspoons Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 teaspoons Italian seasoning
  • 1 tablespoon Flour
  • 2 tablespoons butter or margarine
  • 1 1/2 cups of milk

Instructions

  • In a large skillet, melt butter over medium heat.
  • Add onion and garlic. Sauté for 5-7 minutes until the onion starts to turn clear.
  • Stir in flour.
  • Slowly add milk and parmesan.
  • Lower the heat and stir continuously until the sauce starts to thicken.
  • Mix in salt, pepper and italian seasoning.
  • Add the pre-cooked quinoa and stir until it's well coated. Heat thoroughly for 10 to 15 minutes.
  • Last add the sun dried tomatoes and continue to cook for a few more minutes.
  • Serve and enjoy.

Notes

To make 4 cups of cooked quinoa in a rice cooker, use 1 1/3 cups of rinsed uncooked quinoa and 2 2/3 cups of water.

Nutrition

Calories: 249kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 371mg | Potassium: 687mg | Fiber: 5g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 3mg
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