Cook the Book: Quinoa with Chimichurri Herbs
Need a gluten free and vegan side dish? Cook the Book: Quinoa with Chimichurri Herbs could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains around 7g of protein, 13g of fat, and a total of 268 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is typical of South American cuisine. Head to the store and pick up flat-leaf parsley leaves, scallions, jalapeño pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
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, jalapeño, 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.