As a salad, a side or an appetizer, our Toasted Quinoa with Carrots features Better Than Bouillon® Vegetarian No Chicken Base
Recipe tags: no-chicken base, easy difficulty, side, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¾ cup | uncooked quinoa |
| 1 Tbsp | extra-virgin olive oil |
| 1 | medium yellow onion, chopped (about 1 cup) |
| 2 large cloves | garlic, finely chopped |
| 2½ cups | water |
| 2½ tsp | Better Than Bouillon® Vegetarian No Chicken Base |
| 5 | medium carrots, peeled and cut into rounds (about 3 cups) |
| 2 | ribs celery, peeled and thinly sliced (about 1 cup) |
| 1 Tbsp | fresh marjoram, finely chopped (may substitute with ½ teaspoon ground marjoram) |
| freshly ground black pepper for garnish (optional) |
Directions
Rinse and drain quinoa, set aside.
In a large saucepan, heat oil over medium-high heat. Stir in quinoa, onion and garlic, toast over medium heat, about 3- 4 minutes, stirring frequently, or until quinoa begins to brown.
Stir in water, No Chicken Base and remaining ingredients. Heat to boiling; reduce heat to low; cover and simmer until vegetables are tender and water is absorbed, about 15 minutes. Season to taste with salt and pepper.
Garnish with freshly ground black pepper.