Best 9 Herbed Quinoa Recipes

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**Savory Herbed Quinoa: A Nutritious and Versatile Side Dish**

Quinoa, a grain-like seed packed with protein, fiber, and essential nutrients, takes center stage in this collection of delectable recipes. From a classic Herbed Quinoa brimming with aromatic herbs to a zesty Lemon Herb Quinoa bursting with citrusy goodness, these dishes promise a symphony of flavors and textures. Explore the vibrant Mediterranean Quinoa, a delightful blend of sun-dried tomatoes, artichoke hearts, and olives. For a touch of Tex-Mex flair, try the flavorful Mexican Quinoa, brimming with black beans, corn, and a medley of spices. Each recipe unveils a unique culinary adventure, transforming humble quinoa into an extraordinary side dish that complements any meal.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED QUINOA



Herbed Quinoa image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
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

Steps:

  • 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.

HERBED WILD RICE & QUINOA STUFFING



Herbed Wild Rice & Quinoa Stuffing image

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 15

2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
1 large yellow onion (finely chopped)
2 stalks celery (chopped (about 1/2 cup))
2 medium Granny Smith apples (peeled and diced)
2 medium cloves garlic (peeled and finely minced)
2 tablespoons fresh thyme leaves (minced)
1 teaspoon kosher salt + more to taste
1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
1 cup uncooked quinoa (rinsed well)
1 1/2 cups dried cranberries
1 cup raw pecans (chopped)
1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
1/4 cup fresh sage leaves (minced)

Steps:

  • Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
  • Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
  • Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

HERBED QUINOA AND CHICKPEA PILAF



Herbed Quinoa and Chickpea Pilaf image

This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon GOYA® Extra Virgin Olive Oil
2 tablespoons GOYA® Recaito
1 cup GOYA® Organic Quinoa
¾ cup orange juice
1 teaspoon salt
1 (15.5 ounce) can GOYA® Chick Peas, rinsed and drained
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
⅓ cup toasted hazelnuts or pistachios, chopped

Steps:

  • Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 23.1 g, Fat 6.4 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 392.1 mg, Sugar 3 g

HERBED QUINOA



Herbed Quinoa image

Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 6

1 cup quinoa, rinsed and drained
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large bunch flat-leaf parsley, (about 4 ounces)
1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste

Steps:

  • In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
  • Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
  • Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

HERBED QUINOA SALAD



Herbed Quinoa Salad image

Make and share this Herbed Quinoa Salad recipe from Food.com.

Provided by Rita1652

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups peas or 1 1/2 cups green beans
3 cups cold cooked quinoa
1/2 cup crumbled low-fat goat cheese
1/4 cup chopped fresh parsley
1/4 cup chopped mint or 1/4 cup basil
1/4 cup chopped fresh tarragon
1/3 cup chopped shallot
1/3 cup lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon toasted cooled pine nuts

Steps:

  • To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
  • Add 1 cup of quinoa.
  • Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
  • Drain off any remaining liquid.
  • Fluff with a fork to separate the grains.
  • Allow to cool before combining in salad.
  • In a 2-quart saucepan over high heat, bring one quart water to a boil.
  • Add the peas.
  • Cook for about 4 minutes, or until tender; do not overcook.
  • Drain and rinse under cold water.
  • Place the quinoa in a large bowl.
  • Add the peas, goat cheese, parsley, basil, tarragon and chives.
  • Toss lightly.
  • In a cup, whisk together the lemon juice and olive oil.
  • Pour over the salad.
  • Top with pine nuts.

SPICED AND HERBED QUINOA W GREEN ONIONS



SPICED AND HERBED QUINOA W GREEN ONIONS image

Categories     Marinate     No-Cook     Picnic     Vegetarian     High Fiber     Low/No Sugar     Healthy     Kosher     Raw

Yield 4 people

Number Of Ingredients 10

1 c quinoa
2 c vegetable stock or water
1/2 c english cucumber, diiced
1/2 c tomato diced
2 T red onion, diced
2 green onions,thinly sliced\
2 T chopped cilentro
1 t chopped jalapeno
3 T evoo
1 T fresh lemon juice

Steps:

  • Cook the quinoa according to package directions using water or stock. Alow to cool Combine all ingredients in a large bowl and toss well.

HERBED QUINOA



Herbed Quinoa image

Make and share this Herbed Quinoa recipe from Food.com.

Provided by kelly in TO

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup quinoa, rinsed and drained
1 1/2 cups homemade chicken stock or 1 1/2 cups canned low sodium chicken broth, skimmed of fat
1 bunch fresh flat leaf parsley (about 4 ounces)
1 bunch fresh chives (about 1/4 ounce)
1 tablespoon unsalted butter
salt & freshly ground black pepper, to taste

Steps:

  • In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
  • Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
  • Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

Nutrition Facts : Calories 447.3, Fat 12, SaturatedFat 3.5, Cholesterol 8.1, Sodium 336.7, Carbohydrate 64.3, Fiber 24, Sugar 15.2, Protein 35.2

AJI-BEEF SHORT RIBS WITH GOLDEN HERBED QUINOA (NUEVO LATINO BEEF DISHES)



Aji-Beef Short Ribs with Golden Herbed Quinoa (Nuevo Latino Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 19

3 pounds well-trimmed bone-in beef short ribs, cut into 4 by 2 by 2-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1 large Spanish onion, chopped
2 tablespoons aji amarillo paste
2 teaspoons minced garlic
1 cup dry red wine
1 large unripe papaya
1 tablespoon coarsely chopped fresh parsley leaves
2 tablespoons annatto seeds
1/4 cup olive oil
1 cup uncooked quinoa
1 3/4 cups water
1 tablespoon Annatto Oil, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coarsely chopped fresh parsley leaves
Coarsely chopped fresh parsley leaves, for garnish

Steps:

  • Preheat broiler.
  • Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5-inches from heat.
  • Broil 18 to 20 minutes or until browned, turning once. Season with salt and pepper.
  • Reduce oven temperature to 325 degrees F.
  • Meanwhile, heat olive oil in stockpot over medium heat until hot. Add onion and cook for 2 to 3 minutes or until tender, stirring frequently. Stir in aji paste and garlic; cook and stir for 1 minute. Add ribs and wine and bring to a boil. Cover tightly and braise in a 325 degree F oven for 1 1/2 to 2 1/2 hours or until beef is fork-tender.
  • Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon of seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender.
  • For Annatto Oil:
  • Heat annatto seeds in 1/4 cup olive oil in a 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. Cool and strain.
  • Meanwhile, prepare quinoa. Place quinoa in a lightly oiled 2 1/2-quart saucepan. Cook and stir over medium heat 2 minutes or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until all liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with a fork; stir in parsley.
  • Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa.
  • Garnish with parsley, if desired.

HERBED QUINOA



Herbed Quinoa image

I obtained this from the Food Network's Gluten free recipes! It is healthy, vegetarian, and gluten free! Yum!

Provided by Tiffany Whittaker

Categories     Vegetables

Time 30m

Number Of Ingredients 12

2 3/4 c cups low-sodium chicken stock (check for gluten free on the label)
1/4 c fresh lemon juice
1 1/2 c quinoa
DRESSING
1/4 c extra-virgin olive oil
1/4 c fresh lemon juice
3/4 c chopped fresh basil leaves
1/4 c chopped fresh parsley leaves
1 Tbsp chopped fresh thyme leaves
2 tsp lemon zest
1 dash(es) salt
1 dash(es) pepper

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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

Tips:

  • Rinse the quinoa thoroughly before cooking. This will remove any bitter saponins that may be present on the grain.
  • Use a ratio of 1 cup quinoa to 2 cups water or broth. This will yield fluffy, cooked quinoa.
  • Add some salt to the cooking water. This will help to enhance the flavor of the quinoa.
  • Cook the quinoa over medium heat. This will help to prevent the quinoa from sticking to the pot.
  • Once the quinoa has come to a boil, reduce the heat to low, cover the pot, and simmer for 15 minutes. Do not lift the lid during this time.
  • After 15 minutes, remove the pot from the heat and let it stand, covered, for 5 minutes. This will allow the quinoa to finish cooking.
  • Fluff the quinoa with a fork before serving. This will help to separate the grains and make them light and fluffy.

Conclusion:

Herbed quinoa is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is also a healthy and nutritious option, as it is a good source of protein, fiber, and vitamins.

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