Recipe Thursday – Herbed Quinoa

Photo courtesy of and Giada De Laurentiis

Recipe Thursday – Herbed Quinoa

Quinoa is a great ancient whole grain that is nutty and protein-packed. A simple dressing and some chopped herbs are enough to turn this grain into a hearty accompaniment for fish, chicken or meat.


Herbed Quinoa


2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa

1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Total Time: 23 min
Prep:8 min
Cook:15 min
Yield:4 servings

Recipe courtesy of and Giada De Laurentiis