I love cooking with Quinoa. So easy to make and I love infusing new flavors into it. And since this Dilly Quinoa recipe is also Gluten-Free, it’s perfect for those with an intolerance to wheat-based products.
Benefits of Quinoa
- Quinoa has fewer calories and carbs than rice.
- It has more protein than rice.
- Quinoa they say keeps you full for longer than rice.
- Quinoa can help with weight loss.
I had some fresh dill weed leftover from another recipe I was making so decided to add some to the quinoa. Since everyone’s palate is different, you can add or less than what I listed on the printable recipe card.
Tips
- While not necessary, you might want to rinse the quinoa before cooking it. Most of the quinoa available in stores is “pre-rinsed” but it can’t hurt by running it under a little more water “just in case”.
- If you don’t have any chicken or vegetable broth on hand remember you can always use some Better than Bouillon (no affiliation) to make your own broth.
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Gather your Ingredients
You will need the following ingredients to make this Gluten-Free Dilly Quinoa recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Yellow Onion – sweet onion or white onions are good substitutes
- Unsalted Butter – you can use regular salted butter if you prefer
- Garlic Clove – you can adjust to taste if needed
- Fresh Dill Weed – the fresher the better
- Low Sodium Chicken Broth – you can also use vegetable broth
- Quinoa – I like to rinse mine before cooking
How to Make Gluten-Free Dilly Quinoa
- In a saucepan, melt the butter. Add the onions and cook until slightly tender. Add the garlic and fresh dill and cook for a few more minutes.
- Add the broth and quinoa. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
- Remove the saucepan from the heat and let it sit, covered, for 10 more minutes. Remove the lid and fluff with a fork and serve.
Printable Recipe Card
Gluten-Free Dilly Quinoa
Try this delicious Gluten-Free Dilly Quinoa recipe packed with protein and flavor. Perfect for those with a wheat intolerance.
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Ingredients
- ½ Cup Yellow Onion, chopped
- 1 Tbsp Unsalted Butter
- 1 Garlic Clove, minced
- 1 Tsp Fresh Dill Weed
- 1 ½ Cups Low Sodium Chicken Broth
- 1 Cup Quinoa, rinsed and drained
Instructions
- In a saucepan, melt the butter. Add the onions and cook until slightly tender. Add the garlic and fresh dill and cook for a few more minutes.
- Add broth and quinoa. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
- Remove the saucepan from the heat and let it sit, covered, for 10 more minutes. Remove the lid and fluff with a fork and serve.
Nutrition (1 of 4 servings)
Calories: 205kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 349mg | Fiber: 3g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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I have to eat gluten free food for medical reasons and this Quinoa recipe is fantastic.