Is herbed even a word? Oh well - it is now.
My deck garden was the inspiration for this recipe. With all the rain we've had lately, my herbs are finally getting settled and really growing in my hanging deck baskets. These pictures were actually taken a couple weeks ago - so everything is now twice the size it is in these pics. Sorry i'm not sorry. Say hello to Gnomeo!
My deck garden was the inspiration for this recipe. With all the rain we've had lately, my herbs are finally getting settled and really growing in my hanging deck baskets. These pictures were actually taken a couple weeks ago - so everything is now twice the size it is in these pics. Sorry i'm not sorry. Say hello to Gnomeo!
So i'm growing a ton of stuff this year: thyme, basil, oregano, mint, parsley, cilantro, rosemary, chives, dill, grape tomatoes, 2 kinds of squash, and 2 kinds of peppers. No veggies are ready to pick yet, but the herbs are perfect for picking!
So what to do with an abundance of basil? Well, my first thought is pesto - but I like pesto on pasta and I've sworn that off this week (already regretting that on day 1). So my second thought is I could put it on quinoa. But I didn't want to neglect the other herbs, they have feelings too. Thus I decided a mixed herb concoction on quinoa will do just fine.
I also realizing I'm pulling a total Ina Garten here: "If you don't have an abundant herb garden, you can always purchase herbs from the store, but freshly picked is better." In all seriousness you could use any herbs you have - it'll just change the flavor of the recipe based on what you use.
So in an effort to educate - I've labeled the herbs I used below for reference.
I also realizing I'm pulling a total Ina Garten here: "If you don't have an abundant herb garden, you can always purchase herbs from the store, but freshly picked is better." In all seriousness you could use any herbs you have - it'll just change the flavor of the recipe based on what you use.
So in an effort to educate - I've labeled the herbs I used below for reference.
Herbed Quinoa with Chickpeas
2 C Cooked Chickpeas
1 C quinoa
2 C Vegetable Stock
2 C herbs (I used exactly what's pictured about)
2 cloves garlic
1/2 lemon, zested and juiced
1 T extra virgin olive oil
S&P to taste
2 C Cooked Chickpeas
1 C quinoa
2 C Vegetable Stock
2 C herbs (I used exactly what's pictured about)
2 cloves garlic
1/2 lemon, zested and juiced
1 T extra virgin olive oil
S&P to taste
Cook the quinoa (according to package directions) with the veg stock for about 15min on the stovetop or until all liquid is absorbed. While that's cooking, work on your herb mixture. After washing and picking your herbs off the stem, add to food processor with 2 cloves of skinned garlic. No need to chop - the food processor will do that for you.
Add the zest of half a lemon plus it's juice to the food processor. (Here's a little hint - zest the lemon before you squeeze the juice. It's 1,000,000x easier.)
P.S.Tell me that isn't the cutest little zester you've ever seen...
Add the S&P and olive oil to the food processor and blend until everything gets chopped into tiny little pieces like below...
Add the zest of half a lemon plus it's juice to the food processor. (Here's a little hint - zest the lemon before you squeeze the juice. It's 1,000,000x easier.)
P.S.Tell me that isn't the cutest little zester you've ever seen...
Add the S&P and olive oil to the food processor and blend until everything gets chopped into tiny little pieces like below...
Add your chickpeas to the quinoa and heat through. Then turn the heat off and add the herb mixture. You don't really want to cook the herbs, so serve immediately to preserve the bright green color and fragrance!
This is GREAT leftover too. Makes a perfect side dish for a meal with fish and vegetables. Also is great by itself for a healthy protein/carb snack!
This is GREAT leftover too. Makes a perfect side dish for a meal with fish and vegetables. Also is great by itself for a healthy protein/carb snack!