Note: this piece first appeared in the September 2005 issue of Clark Wellness ForkBytes.
Prep time: 5 minutes
Cooking time: 20 minutes
Makes 4 servings
1 1/2 cups quinoa
2 1/2 cups vegetable broth
1 tablespoon extra-virgin olive oil
zest of 2 oranges
2 tablespoons flat-leaf parsley, chopped
1/2 cup chopped, toasted walnuts
Rinse quinoa in a fine-mesh strainer. Allow to dry, then add to a cooking pot on medium-high heat. Dry-roast the grains until they are fragrant, about 1 minute.
Add broth and oil to the pot and combine with the quinoa. Bring to a boil, cover, and lower the heat. Cook on low heat until water is absorbed, about 12 minutes. Let stand for 5 minutes.
Fluff with a fork and add orange zest, parsley, and toasted walnuts.
