Herbed Quinoa
Try this Herbed Quinoa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- kosher salt
- 1/4 cup extra-virgin olive oil
- ground black pepper
- 1/4 cup fresh lemon juice
- for the dressing:
- 2 teaspoons lemon zest
- 2 3/4 cups low-sodium chicken stock
- 1 1/2 cups quinoa
- 3/4 cup chopped basil leaves
- 1/4 cup chopped parsley leaves
- 1 tablespoon chopped thyme
- Carbohydrate 238.295677787177 g
- Cholesterol 0 mg
- Fat 74.8656097766723 g
- Fiber 25.8279382933684 g
- Protein 58.8177079944277 g
- Saturated Fat 9.88081973358586 g
- Serving Size 1 1 (1275g)
- Sodium 1697.47939697665 mg
- Sugar 212.467739493809 g
- Trans Fat 3.08014168608319 g
- Calories 1831 calories
For the quinoa: In a medium sauce pan, 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 12-15 minutes. Dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, then 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.
