Quinoa with Early Summer Herbs

Name: Quinoa with Early Summer Herbs
Ingredients: 1/2 pound baby carrots with tops; 1 1/4 cups quinoa; 2 1/2 cups water; 1/2 pound sweet green onions, chopped into 1/2-inch sections, including green tops; 2 tablespoons olive oil; 1 1/2 ounces fresh sorrel leaves, cut crosswise into ribbons (about 2 cups); 1 ounce fresh basil leaves, roughly chopped (about 3/4 - 1 cup); 2 ounces (1/2 bunch) flat-leaf Italian parsley, roughly chopped; 1/4 cup pine nuts, toasted

www.deliciousliving.com

People often don't use enough herbs with their grains. In the quantity used in this quinoa dish, herbs work like another vegetable, both for taste and nutrients.

View full recipe on www.deliciousliving.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.

Share this recipe:

Cooking tools:

Stove
Pot
Wooden spoon
Serving platter
Chef's knife
Cutting board

Ingredients

1/2 pound baby carrots with tops
1 1/4 cups quinoa
2 1/2 cups water
1/2 pound sweet green onions, chopped into 1/2-inch sections, including green tops
2 tablespoons olive oil
1 1/2 ounces fresh sorrel leaves, cut crosswise into ribbons (about 2 cups)
1 ounce fresh basil leaves, roughly chopped (about 3/4 - 1 cup)
2 ounces (1/2 bunch) flat-leaf Italian parsley, roughly chopped
1/4 cup pine nuts, toasted