HERB QUINOA {emeril}

By grinder

Ingredients

• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 1/2 teaspoon chopped rosemary
• 1/2 teaspoon chopped thyme
• 20 oz. chicken stock
• 12 oz. quinoa
• Salt and pepper
• 1 bay leaf
• 1 tablespoon sherry vinegar
• 1 teaspoon fresh chopped parsley
• 1 teaspoon fresh chopped chives

Preparation

Step 1

Combine garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes.

Add sherry vinegar, parsley and chives and mix to incorporate.