Herbed Quinoa

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
110
protein 
4 g
sodium 
125 mg
carbohydrates 
20 g
fat 
2 g
fiber  
2 g
cholesterol 
0 mg
Servings 
4 (⅓-cup ea.)
Ingredients 

½ cup dry quinoa
3 cups water
¼ cup chopped fresh chives
2 Tbsp chopped fresh parsley
1 Tbsp n chopped fresh cilantro
½ tsp lemon zest
¼ tsp sea salt
¼ tsp freshly ground black pepper

Instructions 
  1. Preheat oven to 350F. Rinse quinoa thoroughly in a fine mesh strainer.  Lightly coat a baking sheet with canola oil spray. Spread quinoa evenly on the sheet. Toast for 5 to 10 minutes, redistributing after 2 to 3 minutes for even toasting. 
  2. Boil water and add quinoa. Cook until it begins to pop open, about 15 to 20 minutes. Drain and cool. Combine quinoa with chives, parsley, cilantro, lemon zest, salt and pepper and serve.

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.