Herbed Quinona

1 c quinoa, rinsed and drained
1 ½ c chicken stock (skimmed of fat) or vegetable stock
1 large bunch flat-leaf parsley (about 4 oz)
1 bunch chives, snipped into ¼ inch lengths (about ¼ oz)
1 tbsp unsalted butter
salt and freshly ground pepper to taste

In a medium saucepan, combine quinoa and stock; bring to a boil. Cover and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.

Meanwhile, pick ½ cup of the parsley leaves from the stems, chop the leaves coarsely and set aside. Place remaining parsley leaves, pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.

Add the snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa and mix until combined. Adjust seasoning with salt and pepper, and serve.

Source: Heather Hart