Cook the Book: Quinoa with Chimichurri Herbs

Name: Cook the Book: Quinoa with Chimichurri Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 3 Tbsps chopped fresh flat-leaf parsley leaves; 1 teaspoon finely minced garlic; 2 teaspoons finely minced green jalapeño pepper; 3 Tbsps extra-virgin olive oil; 1 Finely grated zest of orange; 3 Tbsps chopped fresh oregano leaves; 237 milliliters quinoa; 4 servings Salt and freshly ground black pepper, to taste; 2 scallions (white bulbs and 3 inches green), thinly sliced, for garnish; 2 Tbsps white wine vinegar

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.

Instructions

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.

Ingredients you will need

Grains