If you've had quinoa before and didn't care for it or you've never had it, I urge you to try this super easy side dish! The onions and tomatoes are caramelized and sweet but don't over power the quinoa. And the flavor combination is so classic and basic that you could serve this year round.
1 small onion, chopped
2 roma tomatoes, chopped*
1 tsp minced garlic
1 C water
1 C low sodium chicken broth (or veg stock)
1 C quinoa
2 tsp extra virgin olive oil
salt and pepper
fresh chopped basil or parsley
Heat oil over med/med-low heat. Add onions and slowly being to caramelize, stir frequently. When onions are clear, add tomatoes. Cook until onions are golden and tomatoes have started to break down and get a little color. Add garlic, a little salt and pepper(~1/8 tsp each), cook ~1 minute.
Add water and broth. Turn heat up to high, bring to boil. Add quinoa, cover, and turn heat down to low. Cook for 20 minutes. Quinoa is done when you can see the germ ring around the grain and the center is lightly translucent with an opaque center dot (like the picture.) Sprinkle with fresh herbs.
*It doesn't really matter what type of tomato you use. You just want about 3/4 C of "dry" tomato flesh (none of that slimey pulp.)
Serve this with spinach and feta stuffed pork for an easy company-worthy dinner.