Lemon Herb Quinoa with Tat Soi

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Here’s a delicious hearty-yet-light dish perfect for these warming days of May sunshine.  Simple to make yet nutritious and complex in its herby glory, I bet you can have it on the table in less than 30 minutes.

lemon herb quinoa tat soi web

This recipe features three of this week’s offerings, so hurry on over to the farmers’ markets to pick up your fixings.  It can be served warm or chilled, as a side or main dish.  The very best part about this recipe is that you can easily add your own variations: more herbs, goat cheese, garbanzo beans (if I remember to soak and cook them before), sausage . . .  The list is (nearly) infinite.

Here’s how I do it:

(see recipe at the end for detailed directions)

Cook your quinoa.

Roast, skin, and chop your hazelnuts. Roasting isn’t necessary for almonds, walnuts, or whatever other nut strikes your fancy, but it WAY ups the hazelnut flavor (which is my preferred nut for this dish).

While quinoa is cooking and nuts are roasting, chop herbs and mix your dressing. I like to slice my tat soi in half lengthwise to make it a bit more manageable.

lemon herb quinoa tat soi 2 web

Mix it all together. Let sit for just a couple minutes so the tat soi wilts from the heat of the quinoa.

Enjoy!

 

This recipe was adapted from a similar recipe at Simply Quinoa.

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