Type: Side dish
Time: 30 minutes
1 cup white quinoa, rinsed
1 ¾ cup chicken stock (or substitute with any stock)
1/3 cup Beet Crystals
1/3 cup grated parmesan
¼ cup coconut milk (full fat)
1 tbsp salted butter
½ cup slivered almonds, for serving
Preheat oven to 375 F. In an 8x8 baking dish, add rinsed quinoa. In a microwave safe bowl add stock, beet crystals and coconut milk. Microwave or heat over a stove until hot. Pour the hot liquid over the quinoa. Add in parmesan and mix. Cover with aluminum foil.
Bake in the oven for 25 minutes or until quinoa has almost absorbed most of the liquid.
While quinoa is baking heat slivered almonds in a skillet over medium heat, stirring often, until toasted brown.
Let quinoa sit on the counter for 5 minutes (quinoa will continue to absorb liquid). Top with extra grated parmesan and toasted almonds.
Serve with any steamed vegetable or protein.