May 26, 2017

Garlic Quinoa

Because of my pregnancy, my husband and I now study the nutrition labels when we do grocery shopping. Quinoa has been our new favorite as it is high in dietary fiber, thus slowing digestion and allowing more time for nutrient absorption. It is also fluffy and chewy at the same time, making the texture of a dish more interesting.

Garlic Quinoa

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings

Dry quinoa: 1/2 cup
Water or chicken broth: 1 cup
Olive oil: 3 tablespoons
Garlic, minced: 2 cloves
Tomato, chopped: 1/2 cup (optional)
Mushroom, chopped: 8
Collard greens / Kale or Spinach, chopped: 3 cups
Mozzarella cheese, shredded: 40g
Salt: a small amount
Parsley, chopped: a small amount (optional)


  1. Rinse quinoa quickly under running water to remove the bitterness. Drain and put aside.
  2. Boil water or chicken broth in a pot. Turn to low heat, then add quinoa. Cook for about 12 minutes. Stir cooked quinoa and set aside.
  3. In a skillet, heat olive oil over medium heat. Add garlic, tomato (optional), and collard greens / kale / spinach. 
  4. Add cooked quinoa and mozzarella cheese when the vegetable is tender. Turn off heat when it is hot and when the cheese melts.
  5. Salt to taste. You may sprinkle with chopped parsley (optional). 

Garlic Quinoa & Baked Salmon

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