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Quinoa with Herbs and Mixed Olives

April 2009

Quinoa with Herbs and Mixed Olives

Stephen Scott Gross enlarge

By: Susan Jaslove
Part of this menu: Easter and Passover Spring Feast »

people tried this recipe.


  • 8 Servings
  • Prep 15 min
  • Cook 25 min

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 cups quinoa, well rinsed
  • Salt
  • 1/2 cup pitted and thinly sliced black and green olives
  • 1/2 cup pine nuts, toasted
  • 1/3 cup fresh basil leaves, finely chopped
  • 1/3 cup cilantro leaves, finely chopped
  • 1/3 cup flat-leaf parsley leaves, finely chopped

Rinse quinoa at least 3 times to remove its bitter resin.

Directions:

  1. In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa and cook, stirring, for 1 minute.

  2. Stir in 2 1/4 cups water, season with salt and bring to a boil over high heat. Lower the heat, cover and simmer until the water is absorbed, about 15 minutes. Let stand for 5 minutes. Add the olives, pine nuts, basil, cilantro and parsley and toss with a fork to combine; season with salt.

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