Crunchy Sweet Quinoa Couscous With Fresh Herbs Recipes

HERBED QUINOA

Herbed Quinoa image

Provided by Giada De Laurentiis

Time 23m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
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 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

For the quinoa: In a medium saucepan, add the chicken stock, 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, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
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.

CRUNCHY-SWEET QUINOA COUSCOUS WITH FRESH HERBS

Crunchy-Sweet Quinoa Couscous with Fresh Herbs image

Provided by Alicia Silverstone

Categories Herb Side Vegetarian Quinoa Vegan Couscous

Number Of Ingredients 12

Ingredients

1/4 cup dried chickpeas (or canned; see Cooks' Note)
1 1" piece kombu
sea salt
1 cup quinoa
1/2 cup raisins
1/2 cup toasted almonds, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup fresh basil leaves, chopped
2 tbsp olive oil plus more
1/2 tsp Herbamare seasoning, ume vinegar, or sea salt
squeeze of fresh lemon juice (optional)
1 tsp orange or lemon zest (optional)

Steps:

Cover chickpeas with 2" water and soak overnight (or see quick-soak tip on p. 35). Drain chickpeas and place in a medium pot; cover with 2"-3" of water. Bring to a rapid boil and skim any foam that rises to the surface. Add kombu and reduce heat to a simmer.
Cook for 1-2 hours (very fresh chickpeas take longer to cook), adding water as needed. About 10 minutes before they're done, add 1/4 tsp salt. Drain and set aside.
In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups fresh water and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, or until all water is absorbed. Transfer quinoa to a large bowl to cool.
After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.

LEMON HERB QUINOA

Lemon Herb Quinoa image

This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

Provided by Mirj2338

Categories Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup quinoa
1 1/2 tablespoons vegetable oil
2 cups water
3/4 teaspoon dried marjoram or 3/4 teaspoon oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
3 tablespoons chopped parsley
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper

Steps:

Place the quinoa in a large bowl.
Fill with cold water.
Drain into a strainer and repeat the rinsing and draining 4 more times.
Over medium-high heat, heat the oil in a 2-quart saucepan.
Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
Stir in the water, marjoram, thyme, and rosemary.
Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
Simmer, covered, 5 minutes longer.
Fluff with a fork.

Nutrition Facts : Calories 137.1, Fat 5.2, SaturatedFat 0.7, Sodium 295.8, Carbohydrate 18.9, Fiber 2.2, Sugar 0.1, Protein 4.1

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