Green Quinoa

May 18th, 2013


This recipe is my take on Yotam Ottolenghi’s Green Couscous.  It’s full of fresh herb flavor, deliciously caramelized onions and spicy arugula.  I add in extra onions, cut the olive oil in half and substitute quinoa for couscous.  The result is a light, super flavorful side dish that looks as beautiful as it tastes.  It’s delicious as a BBQ side dish or at a fancy dinner party.  You can even enjoy it on it’s own as a meal…simply top with grilled chicken or grilled shrimp or toss in some feta cheese for added protein.  To save time you can make it the day before and then just bring to room temperature before serving.

Toss all of the fresh herbs together in a salad spinner and the rinse and dry well before chopping.


Let the onions slowly caramelize for about 30 minutes until they are deliciously brown and sweet.


Green Quinoa

Adapted from “Plenty” by Yotam Ottolenghi

  • 1 cup quinoa
  • 1 ¾ cups water
  • 1 large onion, thinly sliced
  • 1 teaspoon olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 cup unsalted pistachios, toasted and roughly chopped
  • 1 1/4 cup arugula leaves, chopped

Herb Paste:

  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 Tbsp chopped tarragon
  • 2 Tbsp chopped dill
  • 2 Tbsp chopped mint
  • 2 tablespoons olive oil


Place the quinoa and water in a small saucepan and bring to a boil.  Turn the heat down to low, cover and let simmer for about 15 minutes until all of the water is absorbed.

Meanwhile, sauté the onion in the olive oil on medium-low heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.

To make the herb paste. Place all of the herbs in a food processor or small blender and puree until mostly smooth, scraping the sides down on occasion.  It’s fine to have a few small pieces of herbs in the paste.

Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Next add in the onions, pistachios, and arugula and gently mix. Serve at room temperature.

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How many servings does this recipe make?


It make 4 large servings (top each with some grilled chicken or shrimp for 4 main courses) or about 8 smaller side-dish servings.