Guest guest Posted April 18, 2007 Report Share Posted April 18, 2007 This was yummy and fast! I love quinoa, but my partner can take it or leave it, and she loved this dish too, especially richness that surprised us both. (We'd replaced 1/2 the oil with water, and it still had a lovely rich flavor.) I thought the texture was really nice, too. We added peas to the leftovers and thought it was very good that way, too. Thanks so much, Myrtle--I really enjoyed this dish! Peace, Maureen Myrtle Killian wrote: > This is a true vegetarians delight. > > Lemon Herb Quinoa > > 1 c. quinoa > 3 tbsps. chopped parsley or cilantro > 1 1/2 tbsps. vegetable oil > 2 tbsps. fresh lemon juice > 2 c. water > 3/4 ts. salt > 3/4 tsp. dried marjoram or oregano > 1/2 tsp. grated lemon rind > 1/2 tsp. dried thyme > 1/4 tsp. pepper > 1/4 tsp. dried rosemary, crumbled > > 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. > > > > Quote Link to comment Share on other sites More sharing options...
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