Gluten-free Creamy Parmesan-Garlic Quinoa is an easy, gluten-free side dish that's packed with protein and crowd-pleasing flavors.
Creamy Parmesan-Garlic Quinoa is the answer to your what to serve with dinner prayers! This simple, savory side dish takes 5 minutes to prep, simmers for just 15 minutes, then is ready to serve.
Perfectly garlicky, creamy, and cheesy. Plus quinoa is packed with protein so it’s a side dish with staying power!
Quinoa is quickly toasted in garlic-infused oil then cooked in chicken broth before being combined with salty parmesan cheese. Fast. Quick. Flavorful. Try this!
You’ll only need 5 kitchen staples to whip up Creamy Parmesan-Garlic Quinoa: Quinoa, of course, chicken broth, garlic, parmesan cheese, and extra virgin olive oil.
Start by rinsing 1 cup quinoa under cold running water in a fine mesh sieve if you don’t have the pre-rinsed kind of quinoa.
Let the quinoa drain while you heat 1 Tablespoon extra virgin olive oil in a small saucepan over medium heat then add 3 cloves minced garlic.
Let the garlic saute for 30 seconds to a minute, stirring constantly, until it’s light golden brown. It will go from golden brown to burnt very quickly, so keep an eye on it.
Add the drained quinoa then stir for 1 minute to let it lightly toast, and then add 1-3/4 cup gluten-free chicken broth (or vegetable broth.) Turn the heat up to bring to a boil then place a lid on top, turn the heat back down to medium-low, and then cook until the quinoa is tender, about 15 minutes.
Finally, stir in 1/2 cup fresh grated parmesan cheese. That’s it!
Let the quinoa cool for 10 minutes before serving so you really get the parmesan-garlic flavor to come through. As with most things in life, it’s worth the wait!
Ingredients
- 1 cup quinoa, pre-rinsed
- 1-3/4 cups gluten free chicken broth, or vegetable broth
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
Directions
- Heat extra virgin olive oil in a small saucepan over medium heat then add garlic and saute until barely golden brown, 30 seconds, stirring constantly.
- Add quinoa then toast for 1 minute, stirring frequently. Add chicken broth then turn heat up to high to bring to a boil. Place a lid on top then turn heat down to low and cook until nearly all the liquid has been absorbed and quinoa is tender, 12-15 minutes. Stir in parmesan cheese then serve.
Notes
- Look for pre-rinsed quinoa at the grocery store. I like Bob's Red Mill Quinoa.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Another deliciously simple quinoa recipe. It’s a keeper!
my biggest take away was decreasing the ratio of water/quinoa to get a less mushy dish! It was wonderful!
I am saving this recipe for later! Thank you :D It looks great
Delicious recipe Kristin! Simple, quick and yummy. We’ll have this as a main (!) today, to load ourselves with protein:)
As for Breaking Bad we were HUGE fans of the show which was excellent and concluded brilliantly. Unlike “Lost” and “Fringe” this one has a proper ending.
We also LOVE our IKEA garlic press as well:) One of the best utensils ever, right? We also love the IKEA Dutch oven:)
Sending you lots of sunshine from Athens, Greece
Mirella and Panos
Very delicious I made it for my mom and dad they loved it!!! :) Thanks❤️:)
Very delicious I made it for my mom and dad they loved it!!! :) Thanks❤️
Great recipe! Thanks! I mixed into it a pan of baby sauteed kale and it is dee-lish. I sauteed the kale w olive oil and avocado oil (the avocado oil was just to get the healthy fats), garlic, salt, pepper and a squeezed in a lemon wedge. Then mixed it in with the quinoa. Yum
Made this last night & it was a hit with everyone!!! Please ages 2 to 70!?
Green onions were never mentioned for this recipe yet in every pic. Just a topping?
Yep, just a topping. :)
I made it today for the first time. I didn’t have any parmesan in the house, so substituted aged cheddar instead – still turned out great. Can’t wait to make it with the parmesan.
Well, the first time I made this recipe I didn’t have enough parmesan cheese but the family loved it the way it was. This time when I made it I did have enough parmesan cheese so I used the 1/2 cup suggested in the recipe. My family couldn’t stand it! Even I, a cheese lover, could barely choke it down. I will make this again but without the cheese!
Can you substitute Romano cheese ya think?
MMMMMM PARA CHUPARSE LOS DEDOS