Quinoa with Early Summer Herbs
  • 1/2pound baby carrots with tops
  • 1 1/4cups quinoa
  • 2 1/2cups water
  • 1/2pound sweet green onions, chopped into 1/2-inch sections, including green tops
  • 2tablespoons olive oil
  • 1 1/2ounces fresh sorrel leaves, cut crosswise into ribbonsabout 2 cups
  • 1 ounce fresh basil leaves, roughly choppedabout 3/4 – 1 cup
  • 2ounces (1/2 bunch) flat-leaf Italian parsley, roughly chopped
  • 1/4cup pine nuts, toasted
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Quinoa with Early Summer Herbs
Amount Per Serving
Calories 182
% Daily Value*
Sodium 38mg 2%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 182 cal, 38% fat cal, 8g fat, 1g sat fat, 0mg chol, 5g protein, 24g carb, 3g fiber, 38mg sodium