Use the leftover chive oil as a dressing or on grilled fish or vegetables. Garnish with whole fresh chives, if desired.
1 1/2 cups water (or broth)
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears) or frozen corn (we use Trader Joe's frozen roasted corn)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil (recipe below) 2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.
6 servings (serving size: 2/3 cup)
CALORIES 179(34% from fat); FAT 6.7g (sat 0.7g,mono 4.1g,poly 1.3g); PROTEIN 5.2g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 145mg; FIBER 2.4g; IRON 2.2mg; CARBOHYDRATE 26.1g
Lia Huber, Cooking Light, AUGUST 2007
Chive-infused Oil Recipe
3/4 cup extra virgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt
Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
3/4 cup (serving size: 1 1/2 teaspoons)
CALORIES 63(100% from fat); FAT 7g (sat 1g,mono 5.4g,poly 0.6g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 49mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 0.0g