The USDA recommends making half your grains whole, but we say go all in. Make them in batches, and eat all week long. A toasty nut topper adds just the right crunch.
1 cup uncooked quinoa
2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped shallots
1 tablespoon minced garlic
1 1/4 cups organic vegetable stock
1 teaspoon fresh thyme
1/4 teaspoon kosher salt
1/4 cup walnuts, toasted
2 tablespoons chopped fresh chives
1 tablespoon toasted walnut oil
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add vegetable stock, thyme, and kosher salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until the liquid is absorbed and quinoa is tender.
Combine quinoa mixture, walnuts, chives, walnut oil, and pepper; toss.
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This was a delicious side, served the first time with pork tenderloin with spicy apricot sauce and steamed green beans. Used butter vs walnut oil and only 1-2 tsp. Used a combo of fresh stuff (green onions, parsley and thyme). So good...