Recipe for February 2017

Herbed Quinoa Recipe This quinoa recipe is a delicious and simple side dish that adds a burst of herbs and phytonutrients to your meal. It’s also a very forgiving dish that can be easily amended to your palate. You could try adding more garlic, or more oregano and less rosemary, or increase the onions and add some sage for a more earthy flavor. The point of the recipe is to enjoy delicious food while getting an abundance and diversity of phytonutrients. What you’ll need…

1 cup quinoa
2 tablespoons olive oil
1 onion, sliced
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves
2 cups bone broth or vegetable broth
1/2 cup fresh parsley leaves, chopped

Begin by removing the saponins from the quinoa. Put the quinoa in a fine mesh strainer and rinse under running water for a couple of minutes. Gently rub the quinoa with your hands. Drain and discard the excess water. Set this aside to further drain while you cook the onions. Heat 2 tablespoons of olive oil on medium high heat in a medium saucepan. Add the onion and sauté until it becomes translucent and then slightly browned. Add the quinoa and stir for two minutes until the quinoa is slightly toasted. Push the quinoa and onions to the sides of the pan, creating a well in the center of the pan. Add the remaining 1 tablespoon of olive oil, followed by the garlic and freshly crushed dried herbs, sauté for 30 seconds, stirring frequently. Add the broth and salt, stir well. Cover with a tight fitting lid and bring to boil, then reduce to a simmer.

Simmer for 20 minutes, while tightly covered. Avoid opening the lid to check on it. Turn off heat, let stand for 5 minutes. Fluff with a fork. The quinoa should be moist, but not mushy or crunchy. All the liquid should be gone from the bottom of the pan. If it’s either too hard or there is too much liquid, return to the stove and cook for another five minutes or until done. Stir in the fresh parsley leaves. Serve immediately. Yield: Roughly 3 cups of quinoa or a side dish serving for 6 people

Text from Herbed Quinoa Recipe - Learning Herbs
Read More at http://learningherbs.com/remedies-recipes/quinoa-recipe/
Copyright © 2017 Learning Herbs.

Text from Herbed Quinoa Recipe - Learning Herbs
Read More at http://learningherbs.com/remedies-recipes/quinoa-recipe/


Copyright © 2017 Learning Herbs.

Text from Herbed Quinoa Recipe - Learning Herbs
Read More at http://learningherbs.com/remedies-recipes/quinoa-recipe/
Copyright © 2017 Learning Herbs.

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer