Cook & Share
Easy and Healthy Herbed QuinoaChickenDinnersFish and shellfishLunch and Light MealsSide Dishes
I love the way this dish smells when it cooks; it even looks pretty, thanks to the vibrant green color that also complements whatever entrée is sharing the plate. As an added bonus, parsley packs a load of nutrients and more Vitamin C than citrus fruits!
Yield: 4 servings
1 cup rinsed, drained quinoa
1½ cups chicken or vegetable broth
1 large bunch flat-leaf parsley stems removed, finely chopped
1 bunch chives, finely chopped (save a few sprigs for garnish)
¼ cup olive oil
1 teaspoon sea salt
Freshly ground black pepper
Add quinoa and broth to rice cooker. Mix together herbs, olive oil, salt, and pepper in a small bowl. Add to quinoa. Cook about 20 minutes, stirring frequently. Allow quinoa to continue cooking 10 minutes or until the cooker turns off. Fluff with a fork, drizzle with olive oil, sea salt, and pepper to taste. Garnish with chive sprigs and serve.
Note: To create a lunch or ight dinner, add a cup of raw, diced chicken breast or deveined and shelled shrimp to the broth and quinoa at the beginning of the cooking process and stir. Steam as usual.
Recipe from:Okay, So I Got Fat, Abook about bringing sanity back into the kitchen. Available at Amazon, Kindle and on this website!