Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, is available in health-food stores and many supermarkets.
Martha Stewart Living, February 1996
- 1 cup quinoa, rinsed and drained
- 1 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
- 1 large bunch flat-leaf parsley, (about 4 ounces)
- 1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 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.
- 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.
- 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.
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