Mediterranean Quinoa With Caramelized Onions


Serving 6 people


90 min



Ingredients

  • black pepper ¾ teaspoon freshly ground black pepper
  • canned chickpeas 1.5 cups (or 1 14.5-ounce can) chickpeas (rinsed and drained if canned)
  • fresh marjoram 1 tablespoon chopped fresh marjoram (or oregano)
  • kalamata olives ½ cup (or 25) pitted and halved kalamata olives
  • kosher salt 2 teaspoons kosher salt
  • olive oil 1 tablespoon olive oil
  • quinoa 1.5 cups Quinoa, rinsed if needed
  • red chilies 2 whole dried red chilies
  • sun-dried tomatoes 1 ounce sun-dried tomatoes, soaked in boiling water and sliced
  • sweet onions 2 large sweet onions, quartered and thinly sliced
  • vegetable broth 3 cups vegetable broth, bean cooking broth and/or water (see NOTE)
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How to make it

  1. Cover sun-dried tomatoes with boiling water by about 2". Allow soaking while you prep the remaining ingredients.
  2. Slice Kalamata olives in half and set aside.
  3. Rinse and drain chickpeas (if using canned). Rinse Quinoa if it's not "pre-rinsed" (if you have any doubt, just rinse it).
  4. Measure spices, broth and remove marjoram leaves from the stem. Finely chop, measure 1 T and set aside.
  5. Peel and quarter onions, thinly slice. Finally, drain the sun-dried tomatoes from their soaking liquid and slice into small pieces.
  6. Heat a large pot over medium heat. Once hot, add olive oil and then sliced onions.
  7. Caramelize onions, stirring occasionally for 45 to 55 minutes. I used a non-stick pot but if you use a regular pot, you may need to add a sprinkle of water a couple times so the onions don't stick. You want to cook them until they are golden brown with a few dark spots.
  8. Add Quinoa and dried chillies and toast for 1 to 2 minutes, stirring constantly.
  9. Toss in olives, sun-dried tomatoes, chickpeas, marjoram, salt and pepper. Stir to combine and add broth. Raise heat and bring to a boil.
  10. Once boiling, immediately cover, lower to a bubbling simmer and cook 20 to 25 minutes until liquid is evaporated. Try not to remove the lid if possible during the cooking.
  11. Remove from heat and allow to sit undisturbed (do not remove lid) for 10 full minutes.
  12. Serve hot with a bit of fresh marjoram or parsley and Enjoy!