Recipe: Quinotto

Makes : 4 side dish servings | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian
Cooking the quinoa directly in broth adds flavor to this simple side dish. You can definitely dress it up with some vegetable add-ins (try roasted golden beets and asparagus) or use it as a bed for a piece of grilled salmon, tuna or chicken.


  • 2 tablespoons olive oil (divided)
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 cups homemade or purchased gluten-free vegetable broth
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/2 teaspoon salt
  • 2 teaspoons chopped fresh thyme or 2 tablespoons chopped parsley or basil
  • Vegetable add-ins, if using (see Variations)


  • In a medium pot, heat one tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook one minute more.
  • Add the vegetable broth to the pot and bring to a boil. Stir in the quinoa and salt and return to a boil. Put the lid on the pot and reduce the heat to low. Cook until the quinoa is just done, about 12 minutes. You do not want the quinoa to be mushy (or crunchy), but to retain a little "pop" when you bite into it. Remove the quinotto from the heat. Stir in the remaining tablespoon of oil and the fresh herbs.
  • Variations: The recipe above is for basic quinotto. You can stir a variety of cooked vegetables (up to about 1 1/2 cups) into the quinotto during the last 2-3 minutes of cooking. Add a touch more vegetable broth, about 1/4-1/3 cup if needed. Some suggestions: sautéed mushrooms, spinach, or shredded brussels sprouts; roasted golden beets, asparagus, or bell pepper; steamed carrots, broccoli, or cauliflower. You could also add defrosted peas or corn as well.


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  1. Diane says:

    YEY!!! I love Andina and the food is amazing. We just had the Quinotto last week and have be searching for the recipe. I hit jack pot today! I found several recipes for quinotto online but this is the one I really wanted. Going to try it tonight … Thanks for sharing 🙂
    BTW.. my favorite dish since I started going to Andina since they opened is the flautas with the passion fruit filling. No matter how full I am I have never missed the chance to end a perfect meal with the flautas. YUM!!

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