Here’s our typical routine– wake up in the morning, and Austin pulls some kind of meat out to defrost for dinner that night. We get home from work, Austin fires up the grill and makes the main course, and I cobble together the side dish. I like to find recipes and ideas in the most random or standard places (depending on your perspective). In this case, the recipe I adapted from Nature’s Earthly Choice was actually the recipe on the back of the quinoa bag package.
I toasted sunflower seeds instead of the pine nuts the recipe asks for, and I loved the nutty/woody taste it gave the whole dish. It wasn’t our usual side, but it’s always good to mix it up– look- we even had burgers instead of grilled chicken!! lol
- 2 cups water
- 1 cup quinoa
- 1 tbs olive oil
- 1/4 cup diced sundried tomatoes
- 1/2 onion, diced
- 1 garlic clove, minced
- 1/4 chopped fresh parsley
- 1/4 chopped fresh basil
- 2 tbs sunflower seeds
- 1/2 package frozen green beans
- Servings: 6-8
- Difficulty: easy
In one saucepan, combine quinoa and water and bring it to a boil. Reduce heat and simmer for 15 minutes until most of the liquid is absorbed. Add green beans and sundried tomaties
Meanwhile, in a skillet, heat oil. Add the onions until softened. Add garlic and saute until fragrant but not browned. Add and toast sunflower seeds.
Add onion mixture to quinoa mixture, and mix in herbs.