Middle Eastern Quinoa with Fresh HerbsPrint
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 low sodium chicken stock
1 15–ounce can chickpeas, drained and rinsed
1 pint cherry tomatoes, sliced
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest, from 1 lemon
4 tablespoons fresh lemon juice
1/2 cup freshly chopped parsley
1 small bunch basil, freshly chopped
1 tablespoon freshly minced rosemary
1/2 teaspoon ground cumin
1/2 teaspoon coarse 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 10 minutes, covered. 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.
Keywords: side dish, whole grains, legumes