Elizabeth’s Quinoa Special

Elizabeth's Quinoa Special

This sweet and simple dish is made with little ones in mind. If you have kids, they'll probably love it, just like my daughter. She loved it so much that she served it on a silver platter. An easy vegetarian alternative to chicken noodle soup, this dish is made from four ingredients: protein-packed quinoa, flavonoid-rich onion, bouillon, and water. You could also throw in diced carrots and celery, if you have them on hand.


  • 2 cups (appx.) water
  • 1 cube vegetable or chicken bouillon
  • 1 cup (appx.) cooked quinoa
  • 1 sweet yellow onion finely chopped


Quinoa Special

  • Measurements do not have to be exact with this recipe. Bring water and bouillon to a boil. Reduce to a simmer and add onion. Cook until tender and sweet. Add cooked quinoa. Serve.


  • To cook quinoa, boil 2 parts water to 1 part rinsed quinoa for about 20 minutes until water is absorbed. Stir, turn off heat and cover for 5 minutes. Fluff with a fork. I like to cook 2 or more cups of quinoa to enjoy in other dishes.

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  1. I made this dish for family dinner and I loved It I recommend this dish for everyone

    Elizabeth (jane and john day’s daughter)

  2. Dearest Barbara,

    It is so fun to hear from you! Thank you for sharing this delicious quinoa recipe. I just made a pot of quinoa this morning and am grateful that I will be able to enjoy your dish today. Please share your wonderful ideas anytime you are able. I have always been inspired by you on this and every level of mindful and meaningful living.

  3. Hello Dear Jane,

    Finally I’m signed up to receive your helpful healthy information and encouragement.

    I love quinoa and make it often mixing garlic cloves, onion, feta, black olives, and pine nuts with it.