New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Cup Quinoa
1.75 Cups Vegetable Stock or Water
1 Tbs. Each: Flat Leaf Parsley, Cilantro & Basil, chopped
1 Green Onion, sliced thin
1/2 teaspoon Lemon Zest
2 Tbs. Lemon Juice
1 Tbs. Olive Oil
1 Pinch Salt and Pepper
Measure quinoa; place into a small hand strainer.
Spray and rinse quinoa with cold water for half a minute.
Place stock into a small sauce pan.
Bring liquid to a boil.
Add quinoa to the pan.
Turn heat way down to a slow simmer.
Mix the quinoa a few times and cover the pan.
Gently simmer the quinoa for 16 minutes.
Remove the cover and remove pan from heat.
Stir and fluff the quinoa a couple of times.
Let quinoa cool for a couple of minutes as you prep the remaining ingredients.
Wash parsley, cilantro and basil in cold water.
Remove from water and spin dry or shake dry.
Chop herbs together; add to the quinoa.
Zest and juice the lemon; add to quinoa.
Rinse and slice onion thin.
Add onion, oil, salt and pepper to quinoa.
Mix ingredients together and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.