Quinoa - Herbed

By rperlowitz

Ingredients

• 2 3/4 cups low-sodium chicken stock (3/4 cup stock 1/4 water)
• 1/4 cup fresh lemon juice (spalsh of lemon juice)
• 1 1/2 cups quinoa (1 cup)
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (splash of lemon juice)
• 3 small cloves garlic minced
• 3/4 cup chopped fresh basil leaves or dried
• 1/4 cup chopped fresh parsley leaves or dried
• 1 tablespoon chopped fresh thyme leaves or dried
• 1/2 can chick peas
• Kosher salt and freshly ground black pepper

Details

Servings 4
Preparation time 8mins
Cooking time 23mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions
Quinoa:

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, garlic, lemon juice, basil, parsley, chick peas and thyme. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Recipe courtesy Giada De Laurentiis

CATEGORIES:

Quinoa

Lunch

Simmer

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