Herbed Quinoa

1. 1

   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.

2. 2

   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.

3. 3

   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.

No additional tips available.