I have to admit (I feel like I start like that a lot – like you must think I have a lot to confess to you), I haven’t cooked a lot of quinoa in my days.
I know, I know – I’m a little late jumping on the quinoa bandwagon.
But the nice thing about testing and reviewing cookbooks is the chance to try something new.
The second cookbook I’ve been privileged enough to peruse and test out is Miss Vickie’s Kitchen from Vickie Kerr, creator of Miss Vickie’s Potato Chips.
If you don’t already know, Miss Vickie makes the best potato chips. And, no, this post is not sponsored. They’re just that good.
In high school we had a bit of an obsession with Miss Vickie’s salt and vinegar chips. And then I became an adult and had to start pretending to eat like a responsible adult.
So I was pretty excited to try out the cookbook from Miss Vickie herself, and there are so many things I love about it.
- The absolutely classic recipes: from Potato Salad and Shepherd’s Pie to Apple Crisp and Pumpkin Pie. These are recipes that the whole family can enjoy.
- The story behind the recipes: family recipes are the best kind!
- The family photos: it’s so neat to see the story behind a product, and behind the author. I love the simple, humble beginnings of such an iconic brand.
When I saw the recipe, I definitely needed to try it. Quinoa isn’t something I’ve cooked a lot of in my day, but it’s such an awesome grain to incorporate into your diet.
I read through the recipe at first, and decided there were a few things I wanted to try to change. The quinoa and the veggies are cooked separately in the original recipe, but I’m all about keeping things simple and I wanted to see if I could do it in one pot.
I also reduced the oil a bit and increased my veggies. I’m not a big veggie lover, but incorporating cooked vegetables into other dishes is one of the ways I sneak them into my own diet. I also cooked the quinoa in chicken broth to add in even more flavor.
I was really pleased with the result! It’s a great side dish to serve alongside any kind of meal.
You’ll find the original recipe along with many other classic comfort food recipes in Miss Vickie’s Kitchen.
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- 1/8 cup olive or vegetable oil
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 red pepper diced
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 2 cups quinoa dry, rinsed
- 4 cups chicken broth
- Salt to taste
- Diced green onions for garnish
- In a medium pot over medium-high heat, combine oil, carrots, celery, and pepper. Cook for 10-15 minutes, until vegetables are tender-crisp. Add garlic and cook 1 minute.
- Add quinoa and cook 1 minute. Add chicken broth and bring to a simmer. Cover, reduce heat and simmer for about 15 minutes, until the liquid is absorbed and quinoa is tender. Add salt to taste.
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