Gluten-free · Nut-free · Soy-free

This quinoa is great to make for a party or any sort of gathering you’re having because it’s easy to put together, it makes a lot, and everyone can just help themselves.

It’s also super flavorful and will throw all those comments about vegan food being “boring” out the window! Everyone’s going to love it, I’m telling you. The secret here is cooking the quinoa in vegetable broth and the level of flavor of your finished dish heavily depends on the vegetable broth you use. The tastier the broth, the tastier the quinoa.

Substitutions:

• Substitute the herbs with what you have. You can replace the celery and cilantro with more parsley if that’s all you have or you can use fresh basil, thyme, dill or rosemary.

Great for:

Buffets, pot-lucks. Served alongside plant-based proteins, beans + legumes, or with soups, stews, or curries.

 

Herbed Quinoa for a Crowd

yields: 1200g

2 cups quinoa, soaked overnight

4 cups vegetable broth or water

Sea salt, to taste

10g yellow celery leaves, chiffonade

28g parsley leaves, chiffonade

16g cilantro leaves, chiffonade

14g finely chopped cilantro stems, finely chopped

50g thinly sliced scallions

40ml extra-virgin olive oil

Juice of 1-2 limes, to taste

Optional

Toasted pistachios, for topping

1. Rinse the soaked quinoa thoroughly and drain. Add to a large pot along with vegetable broth or water and a large pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes.

2. Drain any excess liquid and place into a large bowl. Add celery leaves, parsley, cilantro leaves and stems, scallions, and a splash of olive oil. Mix to combine.

3. Add lime juice, mix again, and taste to adjust seasoning. Serve immediately with toasted pistachios (if using) or store in an airtight container in the fridge for up to 4 days.