Middle Eastern Quinoa with Fresh Herbs
Quinoa is one of the true wonder foods – high in protein, fiber and gluten free. It has a slightly nutty taste that works beautifully in a wide variety of dishes. I took the opportunity to use fresh herbs with this whole grain in honor of spring.
1 1/2 cups quinoa, rinsed
3 cups water or chicken stock
1 15-ounce can chickpeas, rinsed
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest, from 1 lemon
4 tablespoons fresh lemon juice
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped basil
1 teaspoon freshly minced rosemary
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a medium saucepan, bring the water or stock to a boil, with a dash of salt. Add the quinoa, cover and bring down to a simmer. Cook for 15 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Allow to cool slightly.
2. In a large mixing bowl, add the quinoa, chickpeas, olive oil, lemon zest, lemon juice, fresh herbs, cumin, salt and pepper. Gently toss together and allow the flavors to meld together for 15 minutes before serving. Adjust the salt, pepper or herbs if necessary.
Copyright© Heather Carey, M.S.2013