Brainy Bellies Bone/Veggie Broth Quinoa

gut-healthy, flavor-packed quinoa cooked in bone broth with sautéed onion, garlic, and tomatoes. Simple, nourishing, and kid-approved!

Servings

4

Ingredients

• 0.3 small red onion, diced

• 2 garlic cloves, minced

• 1.5 tomatoes, diced

• 1 cups dry quinoa

• 2 cups bone broth

• 1 tablespoons olive oil

• 1 salt to taste

Steps

1

Sauté the aromatics: Heat 1 tablespoons olive oil in a medium saucepan over medium heat. Add 0.3 small red onion, diced and sauté for 3 to 4 minutes until softened and translucent. Add 2 garlic cloves, minced and cook for another minute until fragrant.

2

Sauté tomatoes until juices release: Add 1.5 tomatoes, diced to the pan and stir everything together. Sauté the tomatoes over medium heat, stirring occasionally, until they fully release their juices and become soft and saucy, about 5 to 7 minutes 07:00. This is where all the flavor builds!

3

Add quinoa and bone broth: Add 1 cups dry quinoa to the pan and stir to coat with the vegetables. Pour in 2 cups bone broth and stir everything together. Bring to a boil over medium-high heat.

4

Simmer and cover: Once boiling, reduce heat to low and cover the pan. Let simmer for 15 minutes 15:00 until all the liquid has been absorbed and the quinoa is fluffy and tender.

5

Season and serve: Remove from heat and fluff the quinoa with a fork. Add 1 salt to taste and serve warm as a side dish or as a base for teriyaki salmon or your favorite protein.

Notes

This quinoa can be made with vegetable broth if it needs to be vegan or vegetarian. It pairs perfectly with a protein or added to a salad.