Cook The Book: Quinoa With Chimichurri Herbs
- 1 cup quinoa
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 3 tablespoons chopped fresh flat-leaf parsley leaves
- 3 tablespoons chopped fresh oregano leaves
- 2 teaspoons finely minced green jalapeno pepper
- 1 teaspoon finely minced garlic
- Finely grated zest of 1 orange
- Salt and freshly ground black pepper, to taste
- 2 scallions (white bulbs and 3 inches green), thinly sliced, for garnish
- Combine the quinoa and 2 cups water in a medium-size saucepan and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook until the liquid has been absorbed, 10 to 15 minutes. The grains should be soft and translucent, with the germ ring visible along the outside edge of each grain. Transfer the quinoa to a bowl.
- Whisk the oil and vinegar together, and toss with the quinoa while it is still warm. Add the parsley, oregano, jalapeno, garlic, orange zest, and salt and pepper. Toss, using a fork to keep the grains fluffy. Sprinkle the scallions over the top, and serve at room temperature.
quinoa, extravirgin olive oil, white wine vinegar, parsley, oregano, green jalapeufo pepper, garlic, orange, salt, scallions
Taken from www.seriouseats.com/recipes/2009/03/quinoa-with-chimichurri-herbs-recipe.html (may not work)