No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Herbed Quinoa

Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, is available in health-food stores and many supermarkets.

  • Servings: 4
Herbed Quinoa

Source: Martha Stewart Living, February 1996


  • 1 cup quinoa, rinsed and drained
  • 1 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 large bunch flat-leaf parsley, (about 4 ounces)
  • 1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper, to taste


  1. In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.

  2. Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.

  3. Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

Reviews (3)

  • susancs 19 Apr, 2012

    This quinoa recipe is wonderful. It tastes good hot or cold.

  • susancs 19 Apr, 2012

    This quinoa recipe is wonderful. It tastes good hot or cold.

  • tracyt 22 May, 2008

    This was very yummy and fresh. I was concerned the parsley flavour would be too strong because of the parsley juice, but the balance with the chives worked very well. My 15 month son even ate some!

Related Topics