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Drunken Quinoa

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  • Prep 5 min
  • Total 30 min
  • Servings 4
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Our full-flavored quinoa side dish features a mix of red wine, garlic and chicken broth. It's a perfect side dish for whatever's on the menu.
By Sarah Caron
Updated Nov 2, 2012
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Ingredients

  • 1 teaspoon olive oil
  • 2 to 3 cloves garlic, finely chopped
  • 1 cup uncooked quinoa, rinsed
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup good-quality red wine
  • Salt and pepper to taste
  • Finely chopped fresh chives, if desired
Make With
Progresso Broth

Steps

  • 1
    In 3-quart saucepan, heat oil over medium heat. Add garlic; cook and stir about 1 minute or until softened.
  • 2
    Stir in quinoa. Pour in chicken broth and wine. Heat to boiling over medium heat. Reduce heat to low; cover and cook 20 to 25 minutes or until quinoa is softened and liquid has been absorbed.
  • 3
    Remove saucepan from heat. Season quinoa well with salt and pepper. Sprinkle chives over top. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, use a red wine you would drink to make this side dish. The more bite, the better.
  • tip 2
    Don’t worry—the alcohol cooks off. This dish is totally safe for kids.

Nutrition

Nutrition Facts are not available for this recipe
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