Low Sodium Savory Quinoa



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied and makes great leftovers. Reheat gently.

Low Sodium Savory Quinoa


1 tsp. Olive oil
1 Large Shallots, raw (minced)
2 clove Garlic, raw (minced)
1 Medium stalk Celery, raw (diced)
1/2 cup Quinoa, uncooked
1/8 tsp. Salt
1 cup No salt added vegetable stock (or no salt added chicken stock)w
1 to taste Black pepper
3 cup Water


Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes.

Add the celery and cook for another 2 minutes.

Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute.

Add the chicken stock and water. When the water boils, reduce the heat until the quinoa is simmering. Stir occasionally.

Cook until the quinoa is soft and the liquid evaporated. Add more water 1/4 cup at a time if needed. Total cooking time about 25 to 30 minutes.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The nuttiness of the quinoa and the savory shallots and stock complement each other just right. Try this recipe instead of rice with your meals.

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Alexandre Dumas, Writer