While scouring cookbooks and recipes online for some quinoa inspiration I came across a recipe with quinoa and goat cheese. My tummy perked immediately! Goat cheese and I are friends…we go WAY back! But the recipe still needed to have a few more friends invited to the party. Add to the guest list sun-dried tomatoes, broccoli, basil and balsamic and let the party begin my friends! The goat cheese makes this dish very creamy, which to me was a bit unusual for quinoa. The most surprising thing about this dish was that the person in our house who enjoyed it the most was my 13-month-old daughter. She was happily eating peas one by one on her high chair tray when all of a sudden she noticed the yumminess in my bowl and started reaching for the spoon. I gave in and she LOVED it!!! I am so proud of my little foodie!
Sun-dried Tomato And Goat Cheese Quinoa
- 1 1/2 cups Water or Vegetable Broth
- 3/4 cup Quinoa, rinsed
- 1/2 cup Sun-dried Tomatoes, chopped
- 1 1/2 cups Broccoli, chopped into small florets
- 2 tbsp. Goat Cheese, crumbled
- 2 tbsp. Balsamic Vinegar
- 1 tbsp. Fresh Basil
Bring the water or broth to a boil in a medium saucepan and add the quinoa, broccoli and sun-dried tomatoes.
Reduce the heat to low and simmer covered for about 15-20 minutes. The broccoli will be tender and the liquid will be absorbed.
Stir in the goat cheese, balsamic and fresh basil.