Lemonherbquinoa Recipes

LEMON HERB QUINOA

Steps:

• 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.

HERBED LEMON QUINOA RECIPE

Steps:

• Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.
• Add in the minced garlic and saute for 30 seconds.
• Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.
• Turn the heat off and let it rest for 10 minutes with the lid on.
• Fluff the now-cooked quinoa with a fork.
• Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.
• Give it a gentle toss and serve while it is still warm.

LEMON HERB QUINOA

Steps:

• In a small saucepan, bring water to a boil. Add quinoa and 1/4 teaspoon salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.,

LEMON HERB QUINOA

Steps:

• Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

HERBED QUINOA

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

LEMONY QUINOA

Steps:

• Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
• In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
• Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

SPICY LEMON QUINOA

Steps:

• Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
• Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.

LEMON-SCENTED QUINOA

Steps:

• Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
• Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
• Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 teaspoon salt.

LEMONY QUINOA

Steps:

• Rinse quinoa under cold water until it stops bubbling (much like you would with canned beans.).
• In a medium saucepan, heat oil and add quinoa.
• Cook for about 4 minutes, or until lightly toasted.
• Add broth, salt and basil.
• Bring to a boil, then reduce to low, cover and cook for 15 minutes or until broth is entirely absorbed.
• Fluff with a fork. Let sit until slightly cooled.
• Add lemon juice and parsley, fluffing with fork until well combined.