Easy Herbed Quinoa

Quinoa is a delicious side or meal.  It’s high in protein, fills you up like rice or pasta, and is gluten free.  Plus, when mixed with the right ingredients, it tastes great.  While this quinoa recipe is one that requires some fresh ingredients – so you will have to plan ahead – it’s quite easy to make and delicious.  (Inspired by Sprouted Kitchen.)

Here’s what you will need:

1.5 cups uncooked quinoa

1 red onion, thinly sliced


juice from one lemon

a generous handful of each of the following:  chopped basil, chopped dill, chopped cilantro

4 tablespoons capers, roughly chopped

4 teaspoons agave

2 tablespoons olive oil

3 tablespoons red wine vinegar

1/4-1/2 cup grated grana padano or crumbled feta (optional – this is not needed for flavor, but adds a little twist if you would like it)

generous handful of cherry tomatoes, sliced in half (optional)

1 can drained garbanzo beans (optional – to make this more of a meal and less of a side)

Here’s what you do:

1.  Cook the quinoa in a rice cooker, one cup quinoa to two cups water, or on the stove top according the directions on the package.

2.  In the meantime, place your thinly sliced onion in a bowl, squeeze the juice from an entire lemon on top, and sprinkle with about 1-2 teaspoons salt.  Mix and set aside.

3.  Prepare the rest of the ingredients:  chop the herbs, chop the capers, grate or crumble the cheese, slice the tomatoes, and drain the garbanzos.

4.  After the onion has sat for at least 10 minutes (this method sort of cures the onion so it isn’t raw), add the herbs and capers to the bowl and mix to combine.  Then, mix in the quinoa.  Then, add the agave, red wine vinegar and olive oil.  Mix again to combine.  Finally, add the cheese (optional), tomatoes (optional) and garbanzo beans (optional) and mix to combine fully.  Season to taste with salt and pepper and additional vinegar as needed.


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