HERB QUINOA {emeril}
By grinder
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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
Details
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.
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