Posted by Serena Bakes Simply From Scratch / Monday, July 18, 2011
So this is my story... I had bought quinoa awhile ago and figuring the kids and the husband might find repugnance to the new grain on the dinner plate. I hid it waiting for a good opportunity. This was the night! I was making salmon and decided to try the quinoa on the side. Surprise, surprise, all the kids loved it and my middle son asked to have it again the following night. So we will be adding this into our regular rotation instead of rice. The kids thought it was like sticky rice and my husband became inquisitive with questions and interest. It reminds me of a mix between rice and couscous. So be bold be brave and give it a go. I found mine organic in the bulk section of the local super market and it was pretty inexpensive.
2 cups chicken broth (I used homemade)
3 teaspoons chopped chives, 2 teaspoons chopped parsley, 1 teaspoon chopped fresh rosemary.
Bring broth to a boil and add 1 cup quinoa. Stir in herbs and lower heat to low. Cook about 20 minutes.
Add another tablespoon chopped parsley. 1/2 a fresh squeezed lemon, 1/2 teaspoon pepper and salt as needed. Stir and serve.
Cook time: 20 minutes
Preparation time: 7 minutes
- 2 cups Chicken Stock
- 1 cup Quinoa
- 3 teaspoons Chives, chopped
- 2 teaspoons Parsley, chopped
- 1 teaspoon Fresh Rosemary, chopped
- 1 teaspoon garlic powder
- 1/2 a Lemon, juiced
- pinch Salt or more to taste dependent on stock
- 1/2 teaspoon Pepper or to taste
- 1 tablespoon Parsley, chopped
Bring stock to boil over high heat. Once boiling add quinoa, chives, parsley (reserve 1 tablespoon for the end), rosemary and garlic powder. Stir, return to simmer and turn heat to low. Cover and cook 20 minutes. Fluff with a fork, squeeze lemon juice over and add salt, pepper and remaining tablespoon chopped parsley. Serve with your favorite meat in place of rice.