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HERB QUINOA {emeril}


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HERB QUINOA  {emeril} 0 Picture


  • 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



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.


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