Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Giada's Herbed Quinoa

Thursday, August 16, 2018
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper








  For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Recipe courtesy Giada De Laurentiis












Recent Posts


Tags

quesadillas vegetables heavy cream potato oregano honey summersalad chia seeds plums chicken salad Squash paprika smoothie eggplant clove croissants cashews spinach Shallot beets Lemon juice chicken broth bacon dr axe Bartlett pears horseradish Southwestern Salsa Guacamole garlic peppers pasta tomatoes garbanzo beans bell pepper apricots yogurt almond butter mayo gorgonzola olive oil mushrooms pumpkin tilapia roasted carrots strawberries sage leaves hash browns Salsa chard leaves cheese sandwiches gnocchi lemon Gazpacho Reggiano Cheese grapes curry powder pumpkin puree breakfast Kiwi salad butter sunflower seeds pastry cream goat cheese dressing almond milk Beet-and-Apple Salad Chicken and Broccoli Stir-Fry spicy salmon sweet potatoes roasted Roasted Brussels Sprouts Roast Chicken hummus ACV MACA red wine vinegar Easy Frittata cashew Wraps tomato paste Honey Chipotle kalamata olives sugar cannellini white beans Chicken broccoli salad white wine vinegar quinoa avocado salad lime protein powder cauliflower crust Zucchini Parmesan Crisps Broccoli parsley summer sourdough bread bruschetta peaches Balsamic Cherry Salmon bell peppers coconut apple cider vinegar vanilla bean raisins cambozola cloves Dip greek yogurt tahini croutons Gruyère cheese Organic 3-Bean & Vegetable Soup Giada's Herbed Quinoa avocados Budda Bowl banana split soup brussel sprouts blueberries chili rosemary pomegranate molasses ham sweet potato beet Carrot roasted veggies pistachios Italian seasonings cucumber Glaze scallops cucumbers Ginger zucchini oranges medjool dates carrots hoisin sauce Crostini Guacamole Toast breakfast nachos pie crust onion fresh sage Almonds Goat Cheese pear avocado fruit tomato juice Fruit Smoothie garlic ghee Citrus Roasted Shrimp lemon zest black bean berries casserole cranberries stir-fry cumin Cinnamon gluten free Arugula walnuts eggs green beans Cauliflower Pizza thyme macaroni salad pecans apple Lemon Sage Tilapia pomegranate banana roasted beets


Archive