Eosinophilic Esophagitis Friendly Classic Herbed Quinoa
Total time35 min
Prep time10 min
Cook time20 min
5.0(9)
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Learn more →Ingredients
4 servings
- 1 cup quinoa
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 ¾ cups low-sodium chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh dill, finely chopped (optional)
- 1 tbsp extra-virgin olive oil, for finishing
Instructions
- 1
Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, stirring with your hand, until the water runs clear.
- 2
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed quinoa and cook, stirring frequently, for 2–3 minutes, until the grains smell nutty and look lightly golden.
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