Herbed Quinoa
I am finally jumping on the quinoa bandwagon! I used to love this stuff when I was a kid. I remember when I was about 10 years old my mom bought it for the first time, and I used to beg her to make it at least 5 days a week. She even emailed the company she bought it from to tell them how much her kids loved the quinoa… and what did they do? They mailed her back an entire box of it (I guess this is where I get my networking savvy skills from)! I wish so badly I could remember all the recipes she used to make with it! The one thing I do remember is her just throwing everything she had in the fridge in a pot (ground beef, tomatoes, veggies, ONION, GARLIC, MORTON’S NATURE’S SEASONING) and throwing the quinoa in towards the end… YUM! For some reason though as I got older, I started getting much more into bad foods and lost my nutritious food roots for a while, but now I’m back!
This quinoa recipe was so light and amazing, I could eat it every day. The fresh herbs, combined with the amazing flavor of the quinoa cooked in my favorite “Better than Bouillon” was just perfect. It was packed with so much flavor which was nice because I feel like most of the quinoa I get from restaurants is so bland!
I packed it up the next day to bring for lunch and it reheated so well. This recipe is so light and healthy, I promise this will become a staple in your weeknight dinners!
Ingredients
- 2 cups quinoa
- 4 cups water
- 4 tsp. better than bouillon, any flavor (I like roasted chicken)
- zest of 1 lemon
- juice of a little less than half a lemon
- 1 tbsp. fresh dill, minced
- 1 tbsp. fresh tarragon, minced
- 1 tbsp. fresh mint, minced
- 1/4 fresh parsley, minced
- pinch of minced rosemary
- 1 shallot, minced
- 1 cup grape tomatoes, chopped in half (roasted first or fresh)
- drizzle of olive oil
Instructions
- Heat a saucepan and add a drizzle of olive oil. Place quinoa in and let it toast for about two minutes until it starts to make a popping sound, and then add in water and better than buillon. Do NOT season with salt as the bouillon is pretty salty in itself. Bring to a simmer and cover for about 15 minutes.. Once the quinoa is about 5 minutes away from being done, and most of the liquid has been absorbed, add in all the rest of the ingredients and stir. Cover again and let it cook the final 5 minutes.
- It's as easy as that! Enjoy!
YUM! That looks sooo good. Wish that was my lunch today!
I thought Quinoa would NEVER be something I’d try…but this recipe has me drooling! Thanks LIZZY WOO!
I’m on the fence about quinoa though this looks wonderful
This sounds like a great recipe and a great idea. I don’t normally pair quinoa with cauliflower, so, thanks for the idea.
I fell in love w/ that cauliflower when I saw it the other day and now that I see it paired w/ this quinoa, I KNOW I have to make this entire dish!
Awww thank you!!! It’s amazing, if you just have a few simple FRESH ingredients, no matter what you do it’s great!
Yum! Quinoa is so healthy and a nice change from a side of rice!
I adore quinoa, this sounds like a delightful combination!
This sounds really tasty! YUM!
YUM! I had never heard of or tasted quinoa until a couple years ago and I just love it! Your recipe looks delicious!!