Monday, February 20, 2017

Another KILLER dinner....


1 cup quinoa
2 cups water  (I add a couple of chicken bouillon cubes in mine)
2 yellow onions, sliced
8 chopped garlic cloves
2 tbsp butter
2 tbsp olive oil

Parmesan cheese for topping

Cook quinoa with water according to instructions on the package.

While quinoa is cooking, slice onions into long strips and place in a large skillet over medium heat with the butter and olive oil, stirring occasionally until onions are soft and golden in color.  (Add your garlic towards the end.)

Once quinoa is cooked, add to skillet with onions, stir.

Top quinoa with parmesan cheese and enjoy!

  • 12 oz green beans, trimmed (make sure they are dry)
  • 2 tsp olive oil
  • fresh cracked pepper to taste
  • 1/2 tsp garlic salt
  • 1 1/2 tbsp shredded parmesan  
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
  • Mix together your green beans and olive oil. Season with pepper and garlic salt and toss to evenly coat.
  • Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
  • Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
  • Remove from the oven and sprinkle with grated cheese.
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