The happy life of a happy wife…

{August 9, 2010}   Herbed Quinoa

Recipe courtesy of my sister, courtesy of Giada… Here.

Herbed Quinoa

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

Dressing Ingredients:

  • 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

Quinoa Directions:

  1. In a medium saucepan, combine the chicken stock, lemon juice, and quinoa and bring to a boil over medium-high heat.
  2. Reduce the heat to a simmer, cover and cook until all the liquid is absorbed (about 12-15 minutes)

Dressing Directions:

  1. In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.
  2. Season with salt & pepper to taste

Serving Directions:

  1. Pour the dressing over the quinoa and toss until all the ingredients are coated.
  2. Transfer the quinoa to a bowl and season with salt & pepper to taste.
  3. Serve warm.

Herbed Quinoa

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.


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