Herbed Quinoa

Name: Herbed Quinoa
Ingredients: 1 cup quinoa, rinsed and drained; 1 1/2 cups homemade chicken stock or 1 1/2 cups canned low sodium chicken broth, skimmed of fat; 1 bunch fresh flat leaf parsley (about 4 ounces); 1 bunch fresh chives (about 1/4 ounce); 1 tablespoon unsalted butter; salt & freshly ground black pepper, to taste

6 ingredients

3 steps

Ingredients

1 cup quinoa, rinsed and drained
1 1/2 cups homemade chicken stock or 1 1/2 cups canned low sodium chicken broth, skimmed of fat
1 bunch fresh flat leaf parsley (about 4 ounces)
1 bunch fresh chives (about 1/4 ounce)
1 tablespoon unsalted butter
salt & freshly ground black pepper, to taste

Directions

1

In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
2

Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
3

Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.