Mediterranean Quinoa with Fresh Herbs

Chef

Cookbook

Everyday Vegan Eats

Published by Vegan Heritage Press, LLC

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This image courtesy of Zsu Dever

Most recipes call for cooking quinoa in a 1:2 ratio--1 cup quinoa to 2 cups liquid. This leads to soggy and over cooked quinoa. This recipe produces fluffy, tender quinoa. If your package of quinoa doesn't specify that it is rinsed, make sure to rinse it well in a fine mesh strainer. To make this dish a meal, add cooked garbanzo beans and serve over lettuce greens with extra lemon juice and olive oil, if desired. Serve with pan-sautéed or grilled Marinated Tofu slices.

Serves4

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, halal, lactose-free, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecrunchy, herby, nutty

Ingredients

1 cup quinoa, well rinsed
1 1/2 cups vegetable broth
1/4 teaspoon sea salt
2 garlic cloves, minced, divided
1/4 cup minced scallions or 2 tablespoons minced fresh chives
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
2 tablespoons finely chopped mint
2 tablespoons finely chopped soft sundried tomatoes
1 tablespoon olive oil (optional)
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons minced pistachios or other nut
Salt and fresh ground black pepper

Instructions

Combine the rinsed quinoa, broth, 1/4 teaspoon sea salt and 1 clove minced garlic in a medium saucepan. Bring the broth to a boil, reduce to a simmer, cover, and cook for 15 minutes.
After 15 minutes, remove the saucepan from the heat and set the pan aside, still covered, for another 10 minutes to steam. Fluff the quinoa with a fork. Add the scallions or chives, parsley, basil, mint, tomatoes, oil, zest, lemon juice, and nuts to the quinoa fluffing the mixture with a fork. Add additional lemon juice, salt, and black pepper to taste.
2. After 15 minutes, remove the saucepan from the heat and set the pan aside, still covered, for another 10 minutes to steam. Fluff the quinoa with a fork. Add the scallions or chives, parsley, basil, mint, tomatoes, oil, zest, lemon juice, and nuts to the quinoa fluffing the mixture with a fork. Add additional lemon juice, salt, and black pepper to taste.