1/2poundsweet green onions, chopped into 1/2-inch sections, including green tops
1 1/2ouncesfresh sorrel leaves, cut crosswise into ribbonsabout 2 cups
1 ouncefresh basil leaves, roughly choppedabout 3/4 – 1 cup
2ounces (1/2 bunch)flat-leaf Italian parsley, roughly chopped
1/4cuppine nuts, toasted
Preheat oven to 350°. Clean and trim carrots. Spread on a baking sheet misted with olive oil spray. Roast until carrots pierce easily with a fork, about 1 hour. Salt and pepper to taste.
Rinse quinoa very well. Place in a pot with 2½ cups water; bring to a boil, then reduce heat and simmer, covered, until water is absorbed, 15 minutes.
Meanwhile, in a large pot, sauté green onions in olive oil over medium heat, until the sting has cooked out, about 10 minutes. Add cooked quinoa, sorrel, basil, and parsley. Stir, season with salt and pepper, and let herbs just wilt in the warm quinoa. Transfer to a serving dish and top with carrots and pine nuts.
Quinoa with Early Summer Herbs
Amount Per Serving
% Daily Value*
Total Carbohydrates 24g8%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.