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To make One-Pot Creamy Garlic Parmesan Quinoa, gather the following ingredients: - 1 cup quinoa, rinsed thoroughly - 2 tablespoons extra-virgin olive oil - 4 cloves garlic, finely minced - 1 small onion, diced - 4 cups vegetable broth (homemade or low-sodium) - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup finely grated Parmesan cheese (or nutritional yeast for a vegan alternative) - 1 cup fresh spinach leaves, roughly chopped - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish These ingredients work together to create a rich and creamy dish. Quinoa serves as a great base. It is packed with protein and fiber. The garlic and onion add a strong flavor. They work well with the creamy texture from the heavy cream and cheese. You can also use coconut cream for a lighter, dairy-free option. This recipe is versatile. You can switch out the cheese for nutritional yeast if you prefer a vegan dish. Don't forget the fresh spinach! It adds color and nutrients. The parsley on top gives a nice touch to the presentation. With these ingredients, you will create a meal that is both tasty and fulfilling. 1. Heating oil and sautéing garlic and onion Start by heating two tablespoons of extra-virgin olive oil in a large pot over medium heat. When the oil shimmers, add four cloves of finely minced garlic and one small diced onion. Sauté for about three to four minutes. You want the onion to turn translucent and the garlic to smell amazing. 2. Toasting quinoa with aromatics Next, add one cup of rinsed quinoa to the pot. Stir it well to mix with the garlic and onion. Toast the quinoa for about one minute. This step brings out its nutty flavor, making the dish even better. 3. Adding broth and cooking quinoa Carefully pour in four cups of vegetable broth. Stir everything together. Then, raise the heat to bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Cook for about 15 minutes, or until the quinoa is fluffy and has absorbed most of the liquid. 1. Incorporating cream, cheese, and spinach After the quinoa cooks, it’s time to add in one cup of heavy cream, one cup of grated Parmesan cheese, and one cup of roughly chopped fresh spinach. Stir well until the spinach wilts and the cheese melts, creating a rich and creamy sauce. 2. Adjusting seasoning to taste Season your dish with salt and freshly ground black pepper to taste. Cook for an additional two to three minutes. This ensures everything is warm and well combined. 3. Allowing dish to rest before serving Remove the pot from heat and let it sit covered for a couple of minutes. This helps the dish thicken slightly, making it even creamier. Serve warm, topped with chopped fresh parsley for a bright finish. How to properly rinse quinoa: Start with a fine mesh strainer. Rinse quinoa under cold water for about 2 minutes. This removes the bitter coating called saponin. Make sure to shake the strainer well to remove excess water. Best ways to enhance flavor without extra ingredients: Use vegetable broth instead of water. This adds depth without adding calories. Toast the quinoa in olive oil with garlic and onion. This step builds a strong flavor base. A sprinkle of salt while cooking can also boost taste. Recommendations for refrigerating leftovers: Store leftovers in an airtight container. It keeps the dish fresh for up to 4 days. Make sure the dish cools to room temperature before sealing. This prevents moisture build-up, which can spoil your meal. Reheating tips for maintaining creaminess: Reheat on the stove over low heat. Add a splash of water or broth to restore creaminess. Stir often to prevent sticking. You can also use a microwave, but cover the dish to keep moisture in. {{image_4}} For those looking to switch things up, this dish can easily fit your needs. You can make it dairy-free by using coconut cream instead of heavy cream. Coconut cream gives it a nice creaminess without the dairy. For a cheesy flavor without the cheese, replace Parmesan with nutritional yeast. It adds a nutty taste that complements the dish well. If you follow a vegetarian or vegan diet, the modifications are simple. Just use vegetable broth, coconut cream, and nutritional yeast, and you’re good to go. This way, everyone can enjoy a bowl of this creamy goodness! Want to take your One-Pot Creamy Garlic Parmesan Quinoa to the next level? Add your favorite herbs and spices! Fresh basil or thyme can add a burst of flavor. A pinch of red pepper flakes can give it a little kick too. You can also use seasonal vegetables for a fresh twist. In spring, add asparagus or peas. In fall, try roasted pumpkin or butternut squash. These veggies don't just add color; they also boost the nutrition in your meal. Feel free to experiment and find your favorite combinations! Each serving of One-Pot Creamy Garlic Parmesan Quinoa contains about 500 calories. This dish is rich in flavor and nutrients. - Carbohydrates: Approximately 60 grams - Fat: About 25 grams - Protein: Roughly 15 grams Quinoa is a whole grain, so it provides a good source of carbs. The olive oil and cream add healthy fats. The parmesan cheese boosts the protein content, making this meal both filling and nourishing. Quinoa is a superfood. It is high in protein and fiber. This grain helps keep you full longer. Spinach is packed with vitamins A and C. It also contains iron, which is great for your blood. Using olive oil gives you heart-healthy fats. These fats help with nutrient absorption. Heavy cream adds richness and flavor. If you use coconut cream, you still get a creamy texture with added health benefits. Incorporating these ingredients makes your meal not only tasty but also nutritious. Enjoy the flavors while fueling your body with good food! Can I use a different grain instead of quinoa? Yes, you can use other grains. Try rice, farro, or barley. Each grain has its own cooking time. Adjust the liquid and time based on the grain you choose. Quinoa cooks fast and has a nice nutty taste. Other grains will change the dish’s texture and flavor. How do I make this dish gluten-free? This dish is already gluten-free when you use vegetable broth. Always check labels on broth and cheese for hidden gluten. If you want a vegan version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. How long will leftovers last in the fridge? Leftovers can last up to four days in the fridge. Store in an airtight container to keep it fresh. When you're ready to eat, reheat on the stove or in the microwave. Stir well to make sure it warms evenly. Can I freeze this dish? Yes, you can freeze it! Place servings in a freezer-safe container. It will stay good for up to three months. To thaw, move it to the fridge overnight. Reheat slowly on the stove, adding a splash of broth or cream to restore creaminess. This blog post covered a delicious quinoa dish that is simple to prepare. We walked through the key ingredients, including quinoa and spinach, and discussed easy steps to cook it. I shared useful tips for flavor and storage. You can also modify the recipe for different diets or add seasonal flavors. In the end, this dish is nutritious and satisfying. Enjoy making it your own!

One-Pot Creamy Garlic Parmesan Quinoa

Discover the ultimate comfort food with this one-pot creamy garlic parmesan quinoa recipe! It's a deliciously easy meal packed with savory flavors, creamy textures, and healthy spinach. Perfect for busy weeknights, this dish comes together in just 30 minutes and requires minimal cleanup. Ready to elevate your dinner game? Click through to explore the full recipe and enjoy a comforting bowl of goodness!
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Ingredients
  

1 cup quinoa, rinsed thoroughly

2 tablespoons extra-virgin olive oil

4 cloves garlic, finely minced

1 small onion, diced

4 cups vegetable broth (homemade or low-sodium)

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup finely grated Parmesan cheese (or nutritional yeast for a vegan alternative)

1 cup fresh spinach leaves, roughly chopped

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot or deep skillet, heat the extra-virgin olive oil over medium heat. Once the oil is shimmering, add the minced garlic and diced onion, sautéing for about 3-4 minutes until the onion becomes translucent and the garlic is aromatic.

    To the pot, add the rinsed quinoa and stir to combine. Toast the quinoa with the garlic and onion for about 1 minute, enhancing its nutty flavor.

      Carefully pour in the vegetable broth, stirring the contents. Increase the heat to bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer and cover the pot. Cook for approximately 15 minutes, or until the quinoa is fluffy and has absorbed most of the liquid.

        After the quinoa is cooked, add in the heavy cream, grated Parmesan cheese, and chopped spinach. Stir thoroughly until the spinach wilts and the cheese melts, resulting in a rich and creamy sauce.

          Season the dish with salt and freshly ground black pepper to taste. Continue to cook for 2-3 additional minutes, ensuring everything is well combined and warmed through.

            Remove the pot from heat and let it sit covered for a couple of minutes, allowing the consistency to thicken slightly.

              Serve warm, generously garnished with chopped fresh parsley for a vibrant and aromatic finish.

                - Prep Time: 10 minutes

                  - Total Time: 30 minutes

                    - Servings: 4