Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.99 Kcal (942 kJ) | ||
| Calories from fat | 59.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 10% | |
|---|---|---|---|
| Cholesterol | 10.33mg | 3% | |
| Sodium | 147.14mg | 6% | |
| Potassium | 496.93mg | 11% | |
| Total Carbs | 32.57g | 11% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 38.7mg | 65% | |
| Iron | 3.9mg | 21% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 135.4 Kcal (567 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 10% | |
|---|---|---|---|
| Cholesterol | 6.22mg | 3% | |
| Sodium | 88.55mg | 6% | |
| Potassium | 299.05mg | 11% | |
| Total Carbs | 19.6g | 11% | |
| Sugars | 1.28g | 8% | |
| Dietary Fiber | 2.33g | 16% | |
| Protein | 5.77g | 19% | |
| Vitamin C | 23.3mg | 65% | |
| Iron | 2.3mg | 21% | |
| Calcium | 38.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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