Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 6 (serving size: 1/2 cup)

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.

How to Make It

Step 1

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.

Step 2

Combine quinoa mixture, walnuts, chives, walnut oil, and pepper; toss.

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