Creamy Parmesan-Garlic Quinoa Recipe


  • 1 cup uncooked quinoa
  • 1 ¾ cup chicken or vegetable broth (low-sodium is a good option)
  • 1 tablespoon olive oil
  • 3-4 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: Fresh herbs like basil or parsley for garnish


  • Rinse the quinoa: Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear. This removes quinoa’s natural coating, which can sometimes taste bitter.
  • Sauté garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant (about 30 seconds). Be careful not to let it burn.
  • Toast the quinoa: Add the rinsed quinoa to the saucepan and stir to coat with the oil and garlic. Cook for about 1 minute, allowing the quinoa to toast slightly, which enhances its flavor.
  • Cook the quinoa: Carefully pour in the broth and bring the mixture to a boil. Reduce heat to low, cover the saucepan, and simmer for 15-20 minutes, or until quinoa is tender and the liquid is absorbed.
  • Add cheese and seasonings: Remove the pan from the heat. Fluff the quinoa gently with a fork. Stir in the grated Parmesan cheese, salt, and pepper, and mix until the cheese is melted and well distributed.
  • Adjust and garnish: Taste and adjust the seasonings if needed. If you desire an even creamier texture, you can stir in a tablespoon of milk or cream. Garnish with freshly chopped herbs (optional) and serve immediately.


  • Use high-quality cheese: Freshly grated Parmesan will give this dish a much richer flavor than pre-grated versions.
  • Don’t overcook your quinoa: It’s better to err on the side of slightly undercooked quinoa, as it can become gummy if cooked too long.
  • Customize it: Feel free to add in vegetables like sautéed spinach or roasted zucchini for extra nutrition and flavor.

Enjoy your delicious and healthy Creamy Parmesan-Garlic Quinoa!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *