Creamy Garlic Parmesan Quinoa

$To make creamy garlic parmesan quinoa, you need a few key ingredients. Each one adds flavor and texture. Here’s what you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 4 cloves garlic, minced - 1 cup heavy cream or coconut milk (for a dairy-free option) - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) Quinoa is the star of this dish. It brings a nutty flavor and a nice bite. Rinsing it removes any bitterness. The vegetable broth adds depth and richness. Garlic gives a strong, savory punch. You can use heavy cream for a rich taste or coconut milk for a light option. Parmesan cheese melts beautifully into the quinoa. If you want a vegan dish, nutritional yeast works well. Garlic powder and onion powder enhance the flavor without extra fuss. Finally, salt and pepper balance everything out. Garnish with fresh parsley for a bright touch. It adds color and freshness to each bite. With these ingredients, you are ready to create a creamy and delicious dish. {{ingredient_image_1}} Start with a medium saucepan. Pour in 2 cups of vegetable broth. Bring it to a boil. Add 1 cup of rinsed quinoa. Then, reduce the heat to low. Cover the saucepan and let it simmer. Cook for about 15 minutes. The quinoa should be fluffy and all the liquid absorbed. While the quinoa cooks, grab a skillet. Heat 1 tablespoon of olive oil over medium heat. Add 4 cloves of minced garlic. Sauté for 1-2 minutes until fragrant. Make sure the garlic does not brown. This step brings out its rich flavor. Pour in 1 cup of heavy cream or coconut milk into the skillet. Stir well to mix with the garlic. Next, add the cooked quinoa from the saucepan. Stir in ½ cup of grated Parmesan cheese or nutritional yeast. Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Mix everything until the cheese melts and all ingredients combine well. Season the mixture with salt and pepper to taste. Let it simmer for an extra 2-3 minutes. This helps all the flavors meld together. Once done, remove the skillet from heat. Garnish with 2 tablespoons of chopped fresh parsley. Serve hot for a rich, creamy dish. To make quinoa fluffy, rinse it well under cold water. This helps remove bitter saponins. Use two parts liquid to one part quinoa. Bring the broth to a boil before adding the quinoa. Once you add the quinoa, reduce the heat and cover it. Cook for about 15 minutes. Let it rest for five minutes after cooking. Fluff it gently with a fork for the best texture. You can easily adjust this recipe to fit your needs. For a dairy-free dish, use coconut milk instead of heavy cream. Nutritional yeast can replace Parmesan cheese for vegan diets. If you're gluten-free, this recipe is perfect as quinoa is gluten-free. You can also use low-sodium broth to reduce salt. For extra flavor, add sautéed mushrooms or spinach to the dish. Fresh herbs like basil or thyme can brighten the taste. A squeeze of lemon juice adds a nice zing. You can also mix in roasted red peppers for a sweet touch. Experiment with spices like smoked paprika or cayenne for a kick. Each addition can make this dish unique and delicious. Pro Tips Use Fresh Garlic: Freshly minced garlic provides a more vibrant flavor compared to pre-minced options. Don't skip this step for maximum aroma and taste! Customize the Creaminess: Adjust the amount of heavy cream or coconut milk based on your preference for creaminess. For a lighter dish, reduce the cream slightly. Herb Variations: Experiment with different herbs like thyme or basil. Adding fresh herbs can elevate the flavor profile and add a pop of color. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up. {{image_2}} You can make this dish even better by adding vegetables. Spinach, broccoli, or peas work great. Cook them with the garlic for extra flavor. You can also stir in roasted bell peppers or zucchini for a colorful touch. These veggies not only boost nutrition but also add texture to your meal. Want to make this dish heartier? Add protein! Cooked chicken, shrimp, or beef pairs well with quinoa. If you prefer plant-based options, try tofu or chickpeas. Just sauté them with the garlic for a few minutes. This will help the flavors blend nicely. Each protein adds its own taste, making your dish unique each time. Adjusting herbs and spices can change the whole flavor. For a fresh kick, try adding basil or thyme. A pinch of red pepper flakes gives a nice heat. You could also sprinkle in some Italian seasoning for a classic twist. Experimenting with different flavors can make this dish fun and exciting. To store Creamy Garlic Parmesan Quinoa, let it cool first. Then, place it in an airtight container. It stays fresh in the fridge for about 3 to 5 days. Make sure to label your container with the date you made it. You can freeze this dish for later use. Allow it to cool completely before transferring it to freezer-safe bags. Remove as much air as possible before sealing. The quinoa can last up to 3 months in the freezer. When ready to enjoy, thaw it in the fridge overnight. To reheat, use a stovetop or microwave. If using the stovetop, add a splash of broth or water. This keeps it creamy. Heat over low to medium heat, stirring often. For the microwave, heat in short bursts and stir in between. This helps keep the texture nice and smooth. Yes, you can make this dish vegan. Use coconut milk instead of heavy cream. For cheese, swap Parmesan with nutritional yeast. This gives a cheesy flavor without dairy. Leftovers can last up to four days in the fridge. Store them in an airtight container. Reheat gently on the stove or in the microwave. This dish pairs well with roasted vegetables or a fresh salad. You can also serve it with grilled chicken or fish for a complete meal. Sure! You can use rice, farro, or bulgur. Each grain will change the texture slightly, but the flavors will still shine through. Adjust cooking times based on the grain you choose. This post covered the key ingredients and steps for making Creamy Garlic Parmesan Quinoa. You learned how to cook quinoa, create a creamy mixture, and combine flavors. Remember, you can add veggies, proteins, or spices to make it your own. Store leftovers properly to keep them fresh. This dish is simple yet tasty, fitting a variety of diets. Enjoy exploring all the ways to personalize it!$

A rich and creamy quinoa dish infused with garlic and Parmesan cheese, perfect as a side or main course.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream or coconut milk
½ cup grated Parmesan cheese or nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
2 tablespoons fresh parsley, chopped

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Pour in the heavy cream (or coconut milk) into the skillet with the garlic and stir well.
Add the cooked quinoa to the creamy garlic mixture. Stir in the grated Parmesan cheese (or nutritional yeast), garlic powder, and onion powder. Mix thoroughly until the cheese is melted and everything is combined.
Season with salt and pepper to taste. Let it simmer for an additional 2-3 minutes, allowing the flavors to meld together.
Remove from heat and garnish with fresh parsley before serving.

Notes

Serve this creamy quinoa in bowls and sprinkle extra Parmesan cheese and parsley on top for a beautiful finish. You can also add a drizzle of olive oil for added richness.

Keyword creamy, garlic, Parmesan, quinoa, vegetarian