A six-ingredient quinoa recipe that’s gluten free and vegetarian, too. This Caramelized Onion and Parmesan Quinoa is sure to please!
Four words: caramelized. onion. parmesan. quinoa. PARMESAN QUINOA. Like, get out of here! This parmesan quinoa is full of, well, CHEESE, but also warm sautéed onions. You’re gonna love it. But first, where did the weekend go? My guess is that you were either A) covered in snow all weekend or B) laughing at people covered in snow and soaking up the sun out west somewhere. Surprisingly, it didn’t snow a crazy amount in Pittsburgh, though every human in the city was at the grocery store Friday evening so you would have thought we were getting six feet of snow. Even though there wasn’t a ton of snow, the city did a poor job of salting and plowing the roads and getting my car out of the snow was quite the treat. Perhaps you can relate?
If you can’t relate to that, I’m assuming you CAN relate to having Sunday’s where you know you should prep your lunch ahead of time for the week but you just can’t conjure up the energy. MMM yup, we all know that feeling. I’m not saying this caramelized onion and parmesan quinoa is the answer to all of your problems, but for the sake of it being Monday and for the sake of this post, it definitely is.
By now, you should know I’m obsessed with caramelized onions. Some onions, little bit of butter, little bit of olive oil… I can just taste the flavor. Quinoa is already pretty simple to prepare, but adding caramelized onions into the mix makes it automatically delicious. The best part is that, like quinoa, caramelizing onions doesn’t require much effort.. You sort of just throw them into the pan and let them simmer. Let’s walk through the recipe briefly, shall we?
You’ll want to start by preparing the quinoa according to the package instructions, remembering to rinse the quinoa before you cook it. The naturally gluten-free Golden Quinoa gives you a healthy balance of essential amino acids, protein and contains almost twice as much fiber as other grains. ….which is why quinoa is simply the best. I worked with Village Harvest on this recipe. Heard of ‘em? Village Harvest is dedicated to exploring innovative change, whether it’s new ways to help the farmer, or discovering new possibilities in the kitchen: it’s more than just quinoa, it’s global goodness in every bag. With plentiful antioxidants, fiber and vitamins, Village Harvest offers varieties that satisfy your desire to explore new flavors and dishes in a healthy way.
While the quinoa is cooking, you’ll want to slice your onions into long strips and place them in a large skillet. You’ll then add olive oil and butter and let the onions simmer on medium heat, stirring occasionally so they don’t burn.
…and you kind of just do that for at least 10 minutes. Once the quinoa is cooked, you’ll place it into the skillet with the onions so it can soak up all the caramel-y goodness, you’ll add the spinach, stir everything together and top it with parmesan cheese. The perfect make-ahead lunch or dinner! To find Village Harvest products near you, click here.
Caramelized Onion and Parmesan Quinoa
- 1 cup Village Harvest quinoa
- 1 1/2 cup water
- 2 yellow onions sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup spinach packed
- Parmesan cheese for topping
- Optional: 1/4 tsp fresh rosemary
- Cook quinoa with water according to instructions on the package.
- While quinoa is cooking, slice onions into long strips and place in a large skillet over medium heat with the butter and olive oil, stirring occasionally until onions are soft and golden in color.
- Add spinach to skillet with onions, stir.
- Once quinoa is cooked, add to skillet with onions, stir.
- Optional: stir in rosemary at this time. Rosemary adds a unique flavor to the dish, and I happened to like the recipe with and without it.
- Top quinoa with parmesan cheese and enjoy!
Q: Did you get hit by the snow storm? Do you usually prep your lunches ahead of time, or do you throw something together last minute?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.