Thursday, March 25, 2010

Herbed Quinoa

Commonly mistaken as a grain, quinoa is actually a seed that is more related to beets and spinach than the grain grasses. Quinoa is high in fiber and a complete protein source that is quick-cooking and delicious. I've started substituting quinoa for couscous and rice in some recipes to reap the benefits of this mighty little seed.

I came across this recipe and decided to take advantage of the chives in my garden that were ready to harvest, thanks to our recent stint of sunny weather. From start to finish this dish takes less than 30 minutes to prepare and all the herb additions can be prepped while the quinoa cooks. Best paired with lighter-flavored foods, you could consider serving this alongside fish, quiche, sautéed spring vegetables, or chicken.

Herbed Quinoa

1 cup quinoa, rinsed and drained
1 1/2 cups chicken or vegetable stock
1 large bunch flat-leaf parsley
1 bunch chives
1 tablespoon butter
Kosher salt and pepper, to taste

-Combine the quinoa and stock in a medium saucepan, cover, and bring to a boil over medium heat. Reduce heat and simmer until all liquid is absorbed, about 20 minutes.
-Finely chop the chives and 1/2 a cup of the parsley leaves, reserving the stems. Place the rest of the parsley and stems in a food processor and process thoroughly. Turn the contents of the food processor into a double layer of cheesecloth and wring out the parsley juice into a small bowl.
-When the quinoa is cooked, stir in the chopped chives, parsley, butter, and parsley juice. Season with salt and pepper.

Adapted from The Martha Stewart Living Cookbook


  1. Added bonus: They look like little Saturn planets!

  2. The quinoa I used was a dark red as opposed to golden but the flavors came out just like you said. We had it as a side dish with red (very appropriate) snapper and with a favorite dish of ours "Salsa Couscous Chicken". We just replaced the Couscous with Quinoa. A great alternative