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Quinoa with Vegetable Saute

Ingredients:

  • 1 cup quinoa, dry
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup Bogle Chardonnay
  • 2 T. olive oil
  • 1/3 cup onion, finely chopped
  • 1/3 cup red pepper, finely chopped
  • 1/3 cup scallions
  • Salt & pepper, to taste

Cooking Instructions:

  • In a large saute pan or dutch oven, heat oil over medium heat. Add onion, pepper, scallions and garlic. Saute until golden and caramelized about 8 minutes. Season with salt and pepper as you cook.
  • Add the white wine and broth, then stir in the quinoa. Cover and allow to simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  • Fluff with a fork and serve.

Recipe Notes

Suggested Wine Pairing

White: 2011 River Ranch Reserve Chardonnay