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.
Course Side Dish
Cuisine American
Keyword garlic parmesan quinoa, quinoa
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 249kcal
Author Carrie Ypma
Ingredients
4cupscooked quinoa
3/4cupof grated parmesan
1Medium Onionchopped
3.5ozpacket of sun dried tomatoes cut into julienne stripsapproximately 1 cup
3teaspoonsMinced Garlic
1/2teaspoonSalt
1/2teaspoonPepper
2teaspoonsItalian seasoning
1tablespoonFlour
2tablespoonsbutter or margarine
1 1/2cupsof 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.