Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.

Martha Stewart Living, February 1996

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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Reviews (3)

20 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/19/2012
This quinoa recipe is wonderful. It tastes good hot or cold.
Rating: 5 stars
04/19/2012
This quinoa recipe is wonderful. It tastes good hot or cold.
Rating: Unrated
05/22/2008
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!
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