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Herb Infused Sun-Dried Tomato Quinoa

Sun-dried tomato quinoa

This sun-dried tomato quinoa dish is the perfect compliment to most meat dishes.  The pungent flavors of the sun-dried tomatoes and feta cheese with the herb infused quinoa is divine!  If you don’t want to make your own herb infused oil, we recommend using Redstone Tuscan Herb olive oil.  It’s so delicious!

Ingredients

Instructions

  1. Cook quinoa in chicken broth.  Bring broth to a boil in small pot.  Add quinoa, turn down heat to low and cover.  Let simmer for about 15 minutes or until all the liquid is absorbed.  Remove from heat and set aside.  You can make the quinoa ahead of time and keep it in the fridge until ready to use (keeps well up to almost a week).
  2. In a large saute pan, heat 2 Tbls. Tuscan or herb flavored olive oil over medium heat.  Once the pan is warm, add the onion and cook for at least 3-5 minutes.  You can cook them longer if you want them to caramelize.  Then add the fresh chopped garlic and let it cook for 30 seconds to 1 minute.
  3. Next, add the sun-dried tomatoes and arugula.  Stir for another minute or two until the arugula starts to wilt and get smaller.
  4. Add the quinoa to the pan and continually stir it around until it starts to get coated with the oil.  Drizzle up to 1/4 c. more on the quinoa as it’s warming until the desired flavor is achieved.  Test it every once in a while.  You don’t want too much oil but you really want to be able to taste the herbed oil.
  5. Once the quinoa is warmed through, remove from heat & toss with feta cheese.
  6. Pour warmed quinoa dish into a bowl.  Before serving, sprinkle with toasted pine nuts and extra feta cheese.  You can also put some fresh arugula and sun dried tomatoes on top for garnish.  It’s a beautiful dish.   Enjoy!!

Notes