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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad. Ingredients:
1 cup quinoa |
1 1/2 tablespoons vegetable oil |
2 cups water |
3/4 teaspoon dried marjoram or 3/4 teaspoon oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crumbled |
3 tablespoons chopped parsley |
2 tablespoons fresh lemon juice |
3/4 teaspoon salt |
1/2 teaspoon grated fresh lemon rind |
1/4 teaspoon pepper |
Directions:
1. Place the quinoa in a large bowl.
2. Fill with cold water.
3. Drain into a strainer and repeat the rinsing and draining 4 more times.
4. Over medium-high heat, heat the oil in a 2-quart saucepan.
5. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
6. Stir in the water, marjoram, thyme, and rosemary.
7. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
8. Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
9. Simmer, covered, 5 minutes longer.
10. Fluff with a fork.
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