Quinoa with Fresh Herbs and Capers Recipe
Dress up your quinoa with fresh herbs and capers for a flavorful side that will be ready just as your Striped Bass and Roasted Red Pepper Almond Sauce is coming out of the oven. This healthy seed harvested from the goosefoot plant is naturally packed with protein—it contains 8 grams per cup and has all nine of the essential amino acids that your body needs to run optimally!
- 2 cups low sodium vegetable stock
- 1 cup of quinoa, rinsed and dried
- 1 bay leaf
- olive oil
- 1 sprig of fresh thyme
- ¼ capers
- ¼ cup flat-leaf parsley
- In a medium-sized pot, bring the quinoa, stock, and bay leaf to a boil. Reduce to low heat, cover, and simmer for 15 to 20 minutes (or until most of the liquid has been absorbed).
- Toss in the fresh herbs and capers, along with a drizzle of olive oil. Season with salt and pepper to taste and then serve up with our Striped Bass.