Herbed Butter Garlic Quinoa Recipes

HERBED BUTTER GARLIC QUINOA RECIPE

Steps:

• To begin making the Herbed Butter Garlic Quinoa Recipe, firstly wash the quinoa in water, drain and set aside.
• Heat a pressure cooker with olive and butter on medium flame, to this add the chopped garlic until it turns into a golden brown colour. This will take about a minute or so.
• Next, into the pressure cooker, add the onions and cook until it turns transparent.
• Reduce the flame, add the salt, mixed herbs, red chilli flakes and mix well.
• Finally add in the washed and drained quinoa, 3 cups of water and close the pressure cooker.
• Pressure cook for 2 whistles and turn off the flame.
• Allow the pressure to release naturally and only then open the pressure cooker.
• Transfer the Herbed Butter Garlic Quinoa into a serving platter, sprinkle some mixed herbs, lemon juice and top with a dollop of butter.
• Serve Herbed Butter Garlic Quinoa along with Roasted Chicken Curry Recipe In Spinach Parmesan Sauce or Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe , Delicious Avocado Salad Recipe with Vegetables. Finish the meal with a dessert of Greek Yogurt Chocolate Mousse Recipe.

GARLIC QUINOA

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes.
• Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
• Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERBED QUINOA

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.

HERBED QUINOA

Steps:

• 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.
• 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.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

LEMON HERB QUINOA

Steps:

• Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

HERBED QUINOA

Steps:

• 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.
• 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.

HERBED QUINOA

Steps:

• Rinse quinoa in 5 changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
• Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
• Set sieve with quinoa over saucepan filled with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. (Check water level in pan occasionally, adding water if necessary.)
• Toss quinoa with oil and salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.