Quinoa Polenta

Quinoa Polenta Looking for an easy to make weeknight meal? Try quinoa polenta! Nope, I’m not talking about going out and buying Quinoa Polenta – although that is a great idea too – I’m talking about making your own. It’s fast, inexpensive and delicious!

After trying Ancient Harvest Quinoa Polenta a while back, I’ve been meaning to try making quinoa polenta myself. In fact, I’ve had a bag of organic polenta in my pantry for a while now. Since I’m getting ready for a busy homeschooling week – and what I consider to be my first year of “real” school for the boys (Kindergarten and First Grade….where does the time go?) – I’ve been trying to keep my meals simple. It was the perfect opportunity to finally make quinoa polenta, which is a great quinoa side dish, but for us it worked well as the main course.

Quinoa Polenta

I was actually really surprised at how well the quinoa worked with the polenta. It was as if it disappeared and I was eating just polenta – with the added bonus of an extra boost of protein!

My husband enjoyed his with blue cheese crumbles on top, which he said made it out of this world. I think goat cheese would be very nice as well.

If you don’t have saffron threads on hand, feel free to leave this out. It added a nice flavoring, but many other spices (like tumeric) would work as well.

Quinoa Polenta
  • 1 T olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 5 cups vegetable broth
  • 1¼ tsp sea salt
  • ¼ tsp saffron threads
  • 1 cup polenta
  • 1 cup cooked quinoa
  • 1½ cups corn
  • ½ tsp fresh ground black pepper
  • ⅛ tsp cayenne pepper
  • Optional: Blue Cheese or Goat Cheese to crumble on top
  1. Heat olive oil in a saucepan over medium low heat. Add onion and cook for 10 minutes until soft. Add garlic and cook one more minutes, stirring so that the garlic doesn’t burn.
  2. Add vegetable broth, sea salt and saffron threads. Bring to a boil. Whisk in polenta, and continue to whisk constantly until the mixture begins to thicken. Reduce heat to low and simmer for 10 minutes. Add cooked quinoa and cover. Cook on low until polenta is very thick (about 10 more minutes) stirring occasionally.
  3. Blend corn in a blender or food processor, season with pepper and cayenne and add to polenta


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