Dairy-Free Garlic & Herb Quinoa

A friend and I were talking the other day about quinoa. this pseudo grain soared in popularity for several years, but has since slipped away from many menus and recipes. I think perhaps people just went a little “quinoa crazy,” causing fatigue over this healthy food. But it’s high in protein, fiber, and minerals, and I think worthy of rotating back into our diets. So I decided to revamp a simple, classic side dish: dairy-free garlic and herb quinoa. This is how it should be. A simple grain presentation that pairs deliciously with all types of meats and vegetables.

Savory Garlic & Herb Quinoa with Roasted Red Pepper

This garlic and herb quinoa recipe was shared with us by Mike Eberhart, author of Gluten-Free & Wheat-Free Gourmet Desserts. We’ve updated his original version a little, and I have answers to some common questions.

Ingredient FAQs

• Quinoa: What is Tri-Color Quinoa? It’s a a blend of white, red, and black quinoa seeds. Black and red quinoa cook and taste similar to white, but a touch chewier and “nuttier.”
• Quinoa: What’s a Pseudo-Grain? They are seeds, not technically grains, but are starchier than your average seed and are enjoyed more like grains.
• Vegetable Broth: Isn’t All Vegetable Broth Dairy Free? No, believe it or not, some brands and varieties of broth do contain dairy. See our Dairy-Free Broth Guide for best options.
• Vegetable Broth: Can I Substitute Chicken Broth? Yes, chicken broth or mushroom broth would be delicious. Obviously, it wouldn’t be vegan with chicken broth.
• Red Pepper: Is this Jarred Red Pepper? I’ve used jarred red pepper, drained and rinsed. You can roast your own bell pepper, if you’re feeling ambitious!
• Soy Sauce: Do you have a Soy-Free Option? You can substitute coconut aminos for the soy sauce. This sub looks like soy sauce, but it will add a touch of sweetness and is a little less salty. Alternatively, you can add a dash of Worcestershire, or simply salt, to taste.
• Garlic: Do I have to Use Roasted Garlic? Mike uses roasted garlic, but you can substitute raw garlic. If using raw garlic, I would add it with the garlic powder. I prefer it to cook longer to take the edge of raw garlic off.

Special Diet Notes: Garlic and Herb Quinoa

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Just be sure to choose the broth and soy sauce that suit your dietary needs.

Alisa Fleming

Dairy-Free Garlic and Herb Quinoa

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This flavorful quinoa recipe is a versatile side dish that pairs well with many types of main dishes, from poultry to tofu. It was shared with us by Mike Eberhart.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side

Cuisine: American

Calories: 178

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 cup uncooked quinoa regular or tri-color (pictured)
• 2 cups dairy-free vegetable broth
• 1 teaspoon garlic powder
• 1 tablespoon soy sauce or wheat-free tamari for gluten-free
• 1 roasted red pepper diced
• 4 green onions sliced (white and green parts)
• 2 roasted garlic cloves minced (optional)
• 1 tablespoon sliced fresh basil

Method

 

1. Rinse the quinoa in a fine mesh sieve.
2. Place the vegetable broth, quinoa, garlic powder, and soy sauce in a saucepan over medium-high heat. Bring the broth to a boil and immediately reduce the heat to a simmer.
3. Cover and cook the for about 15 minutes.
4. Add the red pepper, green onions, garlic (if using), and basil to the quinoa, and continue to simmer for another 5 to 8 minutes.
5. Remove the pan from the heat, and let it sit for 5 minutes before serving.
6. Leftovers can be stored in an airtight container in your refrigerator for up to 2 days.

Nutrition

Serving: 3/4 cupCalories: 178kcalCarbohydrates: 31.5gProtein: 7.1gFat: 2.7gSaturated Fat: 0.3gSodium: 620mgFiber: 3.5gSugar: 1.7g

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More Recipe Tips: Garlic & Herb Quinoa

Serving Suggestions

• Bowls: For a quick lunch, toss in some leftover chopped cooked chicken, chickpeas, or tofu.
• On the Side: This Garlic & Herb Quinoa pairs well with grilled, sauteed, or baked meats, including chicken, pork, or beef. It also pairs well with tempeh, tofu, and most types of beans, for a plant-based meal. We love it with asparagus or mushrooms added, too!
• Holidays: It pairs nicely with Easter ham and vegetables, and also has a festive speckled red and green look for casual Christmas dinners!

Make Ahead

• Time: This quinoa can be made up to a day ahead for optimal freshness.
• Tips: We think it tastes even better on the second day, when the flavors have time to meld!

Storage

• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 to 3 days. You can freeze it for longer storage.
• Defrost or Reheat: We like to reheat it from cold or frozen in the microwave. Lightly cover and heat in 30 second intervals, stirring in between each time.

Troubleshooting

• Quinoa Stuck to Pan: Evaporation of the liquid can happen more quickly depending on your climate and how fast it is boiling. It’s okay to remove the pan from the heat when there is a tiny bit of liquid remaining, and let it sit off heat for 10 minutes or more. Next time, add a little more water.
• Quinoa is Undercooked: Add a little water, and cook it for a few minutes more.
• Quinoa is Mushy: This can happen when there is too much liquid. Remove the lid, and heat until steaming again. Cover, and remove the pan from the heat. Let it sit for 10 to 15 minutes to absorb the remaining liquid.

Also try this Healthy Hollandaise Quinoa Bowl!