Mold Detox Friendly Classic Herbed Quinoa
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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