Herbed Quinoa Salad

Quinoa and I have a hate hate relationship.  There I said it.  I really really really wanted to be healthy (trendy!) and impulsively bought a giant bag of it from Costco (not the first time I’ve done that). At least four attempts have yielded cardboard tasting mush.  With the last serving staring back at me I was determined not to be defeated.

20150408_121425I found every flavor-filled ingredient I had and set out to create an enjoyable side dish. I cooked the quinoa with chicken stock, and a combination of herbs actually designed for Green Goddess dressing: dried chives, celery salt, garlic powder, basil parsley and dill.  At the same time I sautéed capers, onions and carrots and toasted pine nuts.  A very Thanksgiving flavor profile but I just wanted any flavor.

Stirring all together and served warm, it actually tasted like herbs!  I was quite excited and it didn’t sit in the back of the fridge for a couple of weeks.  Very much a win in my book.

But here is what I do not understand– This effort wasn’t that much of a variation from what I’ve done in the past.  I’ve cooked it in chicken stock every time except twice, the first time and the attempt at breakfast quinoa. One time I even tried to turn it into quinoa and cheese with a real roux based cheddar cheese sauce.  My husband had to add bacon so it would taste.  And the work! For nothing!  This is one trend I am ready for it to be over, I’m sure there are other ancient grains at Costco for me to buy in bulk!

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