Herbed Quinoa
This recipe creates a vibrant, flavorful herbed quinoa dish, perfect as a healthy side. Quinoa is cooked in a savory lemon-infused chicken stock, then tossed with a bright dressing of olive oil, fresh lemon juice, and a medley of basil, parsley, and thyme, seasoned to taste. It's an easy-to-prepare, nutritious addition to any meal.
Equipment
- 1 Medium Saucepan
- 1 Small Mixing Bowl
- 1 Whisk or Spoon For mixing dressing
- 1 Measuring Cups
Ingredients
Main
- 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 lemon juice
- 3/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
Instructions
- For the quinoa: In a medium saucepan, 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 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to 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.
Notes
1. Always rinse quinoa thoroughly under cold running water before cooking to remove saponins, which can impart a bitter, soapy taste. This is a crucial step for optimal flavor.
2. Using low-sodium chicken stock adds depth and savory notes; however, for a vegetarian or vegan version, vegetable stock or even water with a pinch of salt works well. Adjust seasoning accordingly.
3. The freshness of the herbs is paramount for this dish. Use freshly chopped basil, parsley, and thyme for the brightest flavor. Dried herbs are not a suitable substitute here.
4. Taste and adjust seasoning at each stage. The final dish's balance of tartness from lemon and savoriness from herbs and stock is key. Consider a squeeze of fresh lemon juice just before serving for an extra pop of brightness.
2. Using low-sodium chicken stock adds depth and savory notes; however, for a vegetarian or vegan version, vegetable stock or even water with a pinch of salt works well. Adjust seasoning accordingly.
3. The freshness of the herbs is paramount for this dish. Use freshly chopped basil, parsley, and thyme for the brightest flavor. Dried herbs are not a suitable substitute here.
4. Taste and adjust seasoning at each stage. The final dish's balance of tartness from lemon and savoriness from herbs and stock is key. Consider a squeeze of fresh lemon juice just before serving for an extra pop of brightness.