Quinoa (pronounced “keen-wa”), is a quick-cooking grain which soaks up the flavor from the liquid in which it is cooked. This gluten-free food, is easily digestible and nutritious, with relatively high levels of protein, dietary fiber and several B vitamins and essential amino acids. Most often, it is served as a savory side dish, although it can be sweetened and served as a dessert or breakfast dish.
1 cup quinoa, rinsed and drained
1 1/2 cups low-sodium chicken broth, skimmed of fat
1 large bunch flat-leaf parsley, (about 4 ounces)
1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
1 Tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
In a medium saucepan, combine quinoa and stock; bring to a boil.
Cover, and reduce heat to low.
Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes.
Remove from heat.
Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside.
Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. (see note below).
Transfer purée to a double layer of cheesecloth laid over a small bowl.
Squeeze all liquid from the purée, discard solids, and set parsley juice aside.
Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until ccombined.
Adjust seasoning with salt and pepper, and serve.
- I didn’t make the parsley juice – that seemed to be overkill to me, so I skipped it. I did add the chopped parsley leaves, which added a fresh flavor.
Yield: 4 servings