Serves 8 / I think people often don't use enough herbs with their grains. In the quantity here, herbs work like another vegetable, both for taste and nutrients. Ingredient tip: Tangy sorrel is a wonderful summer herb, with good-sized leaves similar to spinach. If you can't find it, substitute the zest of one lemon, stirred in at the end.

½ pound baby carrots with tops
1¼ cups quinoa
2½ cups water
½ pound sweet green onions, chopped into ½-inch sections, including green tops
2 tablespoons fruity olive oil
1½ ounces (about 2 cups) fresh sorrel leaves, cut crosswise into ribbons
1 ounce (about ¾-1 cup) fresh basil leaves, roughly chopped
2 ounces (½ bunch) flat-leaf Italian parsley, roughly chopped
¼ cup pine nuts, toasted

1. Preheat oven to 350°. Clean and trim carrots. Spread on a baking sheet misted with olive oil spray. Roast until carrots pierce easily with a fork, about 1 hour. Salt and pepper to taste.
2. Rinse quinoa very well. Place in a pot with 2½ cups water; bring to a boil, then reduce heat and simmer, covered, until water is absorbed, 15 minutes.
3. Meanwhile, in a large pot, sauté green onions in olive oil over medium heat, until the sting has cooked out, about 10 minutes. Add cooked quinoa, sorrel, basil, and parsley. Stir, season with salt and pepper, and let herbs just wilt in the warm quinoa. Transfer to a serving dish and top with carrots and pine nuts.

PER SERVING: 182 cal, 38% fat cal, 8g fat, 1g sat fat, 0mg chol, 5g protein, 24g carb, 3g fiber, 38mg sodium