Recipe courtesy of my sister, courtesy of Giada… Here.
Are you wondering what quinoa is? Or maybe how to say it?
That’s exactly what I was wondering when Katie told me what she was going to make. But then, when I was at Target buying the Cauliflower Risotto supplies, I looked up and there it was: Quinoa!
Crash Course: pronounced like KEEN-wah… and although it is like a grain, it’s isn’t officially a grain since it is not a member of the grass family. The Incas held this as a sacred crop. 12-18% protein. Called a “complete protein” since it has a balanced set of essential amino acids for humans.
- 2 3/4 cups low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cups quinoa
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 3/4 cup chipped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 Tbsp chopped fresh thyme leaves
- 2 tsp lemon zest
- Kosher salt & freshly ground black pepper
- In a medium saucepan, combine the chicken stock, lemon juice, and quinoa and bring to a boil over medium-high heat.
- Reduce the heat to a simmer, cover and cook until all the liquid is absorbed (about 12-15 minutes)
- In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.
- Season with salt & pepper to taste
- Pour the dressing over the quinoa and toss until all the ingredients are coated.
- Transfer the quinoa to a bowl and season with salt & pepper to taste.
- Serve warm.
It has an absolutely gorgeous color and was so pretty, but it does have a very ‘herby’ taste. I loved the consistency of it, but when I make it again I will probably tone down the herbs a bit to fit my personal taste.