My personal favorites are the basil, dill, rosemary, and parsley, although the options are unlimited. (mental note: need to plant mint next year).
Lemon Quinoa with Fresh Herbs and Onion:
Today for lunch we made lemon quinoa and dressed it up with fresh herbs from the garden. Quinoa is not a grain, rather, a seed that ancient people of Peru and surrounding areas have been eating for 3,000 - 4,000 years. Yet, somehow, it has only managed to hit my family's table in the last 5. It's delicious and so versatile! Quinoa contains essential amino acids, flavanoids, and minerals including calcium, phosphorus, and iron. It's also a complete protein source. Who knew??
- 2 cups quinoa
- Juice of 2 lemons
- Half a Vidalia onion
- 3/4 cup of packed basil
- 1/4 cup of parsley
- A few sprigs of dill
- Himalayan salt and cracked black pepper to taste
Cook the quinoa according to package directions. Set aside and let cool. Dice 1/2 onion and mix with quinoa. Transfer to a serving bowl. Add lemon juice. Chop 1/2 of the basil into thin strips and toss with quinoa. Add the remainder as whole leaves. Add in parsley, salt, pepper, and mix well. Add dill sprigs as garnish. We chose to make this dish vegetarian, but you could easily add shrimp, scallops, chicken, or fish of your choice for a hearty meal.
What have you made with your fresh herbs this summer?
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