Quinoa is a staple in our house. I love quinoa’s versatility, ease of use, texture, and it’s ability to take on a variety of flavors and ingredients. Whether it’s used as a side dish or even for breakfast, I love it. I am a huge fan of making a large batch of plain quinoa and refrigerating it to use throughout the week.
Quinoa is sometimes considered a “super food” because of its high protein content, compared to its grain counterparts. According to the USDA Nutrient Database, quinoa is also high in magnesium, phosphorous, potassium, and folate. Delicious and great for you, sounds good to me.
This recipe is an easy side dish that can accompany chicken, steak, fish, or shellfish, but I can easily just gobble it up on its own. I was inspired to create it as a way to use up random herbs I obtain through my garden, my CSA and from whatever I have left on-hand from the grocery store. I easily get more than I need for a given recipe and the thought of wasting fresh herbs makes me cringe. Leave your herbs in a glass of water on your kitchen counter. If you see them, you are more likely to be inspired and use them.
You can use any fresh herbs you have on hand at the time, such as, basil, parsley, sage, lavender, rosemary, thyme, oregano, or mint. I like to use a variety to create and earthy, fresh taste. Be creative with what you have on-hand. This dish provides the base and you can add the rest. Enjoy!
- 2 cups cooked quinoa (approx. ¾ cup uncooked quinoa)
- 2 Tbsp coconut oil
- 1 shallot, minced
- approximately ¾ - 1 cup finely chopped fresh herbs (such as: basil, parsley, sage, lavender, rosemary, thyme, oregano, or mint)
- Sea salt
- Ground pepper
- Heat coconut oil in a frying pan under low/medium heat.
- Add shallot and cook until tender or slightly translucent.
- Add fresh herbs and cook for one minute to wilt and soften them.
- Add quinoa and mix thoroughly.
- Remove from heat.
- Add salt and pepper to taste.