| Fast Prep

2 ways with quinoa

start to finish: 20 minutes | MAKES: 4 servings 

• 1½ cups reduced-sodium chicken broth or vegetable broth or water
• 2 cloves garlic, minced
• ¾ cup quinoa (white, red, or multicolor)

1. In a medium saucepan bring broth and garlic to boiling. Meanwhile, rinse and drain quinoa. Slowly stir quinoa into the broth and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until quinoa reaches desired tenderness. Drain if necessary.

GREEK QUINOA (BELOW LEFT) : After cooking quinoa, add halved or chopped cherry tomatoes, chopped pitted Kalamata olives, crumbled feta cheese, and snipped fresh baby spinach. Sprinkle with Greek seasoning. Drizzle with olive oil and freshly squeezed lemon juice to taste. Toss gently with a fork.

ITALIAN QUINOA (BELOW RIGHT): After cooking quinoa, add halved or chopped cherry tomatoes, fresh mozzarella pearls (or cubed fresh mozzarella), and black pepper to taste. Drizzle with bottled Italian salad dressing. Toss gently with a fork.

2 Ways with Quinoa