Lemon-herb quinoa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quinoa |
| 1½ | tablespoon | Vegetable oil Water |
| ¾ | teaspoon | Dried marjoram or oregano |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried rosemary; crumbled |
| 3 | tablespoons | Chopped parsley |
| 2 | tablespoons | Fresh lemon juice |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Grated lemon rind |
| ¼ | teaspoon | Pepper |
Directions
Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times.
Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
Simmer, covered, 5 minutes longer. Fluff with a fork.
Serves 4 to 6
Calories: 206 Total Fat: 3⅕ g Protein: 6.0 g Saturated Fat: 1⅕ g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4⅒ g Sodium: 451 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias