week of quinoa: speckled quinoa and orzo

speckled quinoa and orzo
1/3 cup olive oil
3/4 cup quinoa
1 1/4 cups orzo
2 small cloves garlic, minced
10 sun-dried tomatoes, packed in olive oil finely chopped
3 cups chicken broth
Salt and freshly ground black pepper
3/4 cup grated Parmesan
2 ripe tomatoes, seeded and cut into fine dice
1/4 cup chiffonade of basil

Heat olive oil in a medium size saucepan. Add quinoa and orzo and cook, stirring constantly, until quinoa turns golden, about 1 minute. Add the garlic and sun-dried tomatoes and continue to saute for 20 seconds until you smell their aroma. Add chicken broth, bring to simmer. Reduce heat to low, cover and cook for 12 minutes or until barely done. There should be a little liquid that has been absorbed by the grains and pasta and which will help the cheese turn creamy. Season to taste with salt and pepper, stir in basil and remove from heat.

I purposely chose this recipe for our first time eating quinoa. I thought having the little pieces of pasta would help hide the quinoa since I didn't know how the kids would react to it. When I saw the finished dish, I honestly expected the kids to refuse to eat it but they surprised me and happily ate all that was on their plate. We ate this as a side dish (I served it with grilled chicken and peas) so there was lots left over and I look forward to eating it as lunch tomorrow.

Recipe found here.