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Dirty Quinoa Dressing

  • Yield: About 3 cups / 4 servings


  • 1 cup quinoa
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped mushrooms
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped celery
  • Creole spice
  • 8 ounces chicken livers, trimmed and chopped
  • Up to 2 cups chicken stock
  • Chopped parsley and scallions, for garnish


  • Rinse quinoa in running water and drain as much water as possible. Heat a sautÈ pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes.
  • In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Creole spice and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain in tender, about 15 minutes. Taste and adjust seasonings, if necessary. Serve garnished with parsley and scallions.