Quinoa With Basil Gremolata Food

ONE-POT ITALIAN QUINOA WITH TOMATOES & BASIL

Steps:

• Heat oil in a saucepan over medium heat. Add garlic, shallots and italian seasoning and sauté until fragrant, about 2 minutes.
• To the saucepan, add quinoa and tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
• Remove lid and stir in spinach, white beans, basil and nutritoinal yeast (if using). Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

HERBED QUINOA

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.

QUINOA WITH BASIL GREMOLATA

Steps:

• Rinse the quinoa and place in a medium saucepan with water and salt (now is the time to season!), cooking according to box directions. Cool.
• Heat Olive oil in a saute pan and then add leeks, sauteeing for 2 minutes over medium high heat (to get some color on them).
• Add the stock, lower the heat, and cook the leeks for about 5 minutes (until tender). Stock should be almost gone.
• Add the cooked quinoa and stir to heat through. Remove from the heat.
• Add the remaining ingredients and drizzle with a fine-quality extra virgin olive oil, if you so choose. Also nice with toasted pinenuts.

QUINOA TABBOULEH

Steps:

• Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.