My baby started kindergarten today. When I got home, I wanted to curl up in a ball and cry. Since Ellie was still with me, I decided to eat a bowl of this herbed quinoa instead. I will survive.
Anyway, my friend Rachel Ciordas (founder of This One Bite) and I will be on Kansas City Live (local NBC affiliate) tomorrow demonstrating just how easy this superfoods herbed quinoa is to make, and how healing the ingredients truly are. Since there is never time to share all of the details on-air, I wanted to give you all a sneak peek by posting the recipe here.
If you live in the Kansas City area, I’d love for you to tune in tomorrow (8/21) from 10am – 11am. For the rest of you, I will share the video clip as soon as I have it.
Okay, enjoy the recipe. I’m going to try to make my eyes not look all red and puffy before I go pick her up.
Superfoods Herbed Quinoa
For the herbed quinoa:
1 cup quinoa
2 cups chicken broth, preferably homemade
1 bunch parsley
1 bunch cilantro
2 cups arugula
2 tbsp fresh tarragon
2 tbsp fresh dill
2 tbsp fresh mint
3 green onions
1 fresh green pepper (such as hatch or banana)
For the citrus-ginger vinaigrette:
⅓ cup extra virgin olive oil
½ lemon, zest and juice
½ inch piece fresh ginger
3 cloves garlic
½ tsp ground cumin
½ tsp sea salt
½ tsp black pepper
For the garnish:
½ cup chopped walnuts
Prepare your quinoa: Rinse and drain quinoa using a fine mesh sieve. Put the rinsed quinoa and 2 cups chicken broth in a saucepan with a tight fitting lid. Cover and bring just to a boil over high heat. As soon as it starts to boil, reduce heat to medium-low. Simmer quinoa for 15 – 20 minutes, until all of the liquid is absorbed and the quinoa releases it’s little spiral rings. (Think Saturn.)
Prepare your citrus-ginger vinaigrette: Mince 3 garlic cloves. Grate ½ inch fresh ginger on a microplane. (Alternatively, you can mince the ginger with your knife.) Place all ingredients listed “for the citrus-ginger vinaigrette” in a small glass jar. Shake well to combine.
Prepare your greens: Remove parsley, cilantro, dill, tarragon and mint leaves from their tough stems. (The tender stems of parsley and cilantro are okay, just not the big ones.) Finely chop all herbs and arugula. Dice pepper. Thinly slice 3 green onions.
Pulling it all together: When quinoa has finished cooking, remove from heat and fluff with a fork. Stir chopped herbs, pepper, and green onion into quinoa. Toss with vinaigrette. Transfer to a suitable sized serving bowl and garnish with chopped walnuts. May be served warm, at room temperature, or chilled. When properly refrigerated, this herbed quinoa will stay fresh in the fridge for up to 5 days. Enjoy!
Notes: Can you believe how many healing foods you just put in one meal?!? Herbs help naturally detoxify the body, ginger aids in digestion, garlic boosts your immune system, and fresh peppers enhance your metabolism. This herbed quinoa is naturally gluten-free. Vegetarians can proceed as written when vegetable broth is used in place of the chicken broth. Those sensitive to nuts can omit the walnuts and garnish their herbed quinoa with pepitas (roasted pumpkin seeds). This entire salad can be made up to two days in advance, making it the perfect addition to a Labor Day potluck!