Herbed Quinoa

  • Posted Nov. 25, 2010 by Tamara Harden Viewed 17835 times
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Giada had a recipe on the Food Network the other day for this herbed quinoa. A co-worker and I were talking about it, and came up with some ideas of our own, and our creation turned out actually really good. I have a friend with Celiac's disease, and can't have any gluten, so I imagine that traditional stuffing is out of the question. The changes we came up with would make a wonderful substitution, especially at this time of year, when all you want is STUFFING!! With the changes and additions to this basic recipe, this tastes like stuffing. It can be eaten hot or cold.

I will put the original recipe up in regular type, and our version in bold, italic. That way you can make it either way. I haven't made it Giada's way yet, but probably will when it's not Thanksgiving.

In a skillet, sautee up some diced onion, celery and slice mushrooms. Set aside.
If you weren't vegetarian, you could chop up the giblets, as well.

2 3/4 cups low-sodium chicken or vegetable broth (I added poultry seasoning, and some ground sage.)
1/4 cup fresh lemon juice
1 1/2 cups quinoa (rinsed)

In a medium saucepan, add the broth, 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). (Since I changed up the herbs used, I added some of the chopped rosemary, thyme and sage to this while it simmered).

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 TBSP chopped fresh thyme leaves
salt & freshly ground black pepper

(I didn't use this mix of herbs. Since I was going for the stuffing taste, I bought a bag of “bird herbs” that they have out this time of year: sage, thyme and rosemary. I also didn't use as much. I just chopped up to taste some of each, and thru them in the mushroom & onion skillet to heat them thru).

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.

(The herbs in the original recipe don't need to be cooked, however, the rosemary etc is better sauteed with the mushroom & onion).

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    2 There are 2 comments, add yours!

    • #
      2011.01.09 Edited

      Thank you again for another learning experience !! It's always nice to stop by ,find a great recipe, and learn something (Had to wiki the quinoa thing). Hope you had a wonderful time over the Holidays, Happy New Year! and hope to see more great shots and recipes over the next year !! cd