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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Quinoa is a delightful grain. It has a softness and a surprising little bite to it. This is so far my favorite way to eat quinoa. I eat it as a quick main dish for one, but it is great added to a salad or as a side. Serve this warm or room temp. Ingredients:
1 teaspoon extra virgin olive oil |
1 cup quinoa |
1 1/3 cups vegetable broth |
1/8 teaspoon salt, plus more to taste |
1/4 teaspoon dried basil |
1 1/2 tablespoons fresh lemon juice |
1/2 cup flat leaf parsley, chopped |
Directions:
1. Rinse quinoa under cold water until it stops bubbling (much like you would with canned beans.).
2. In a medium saucepan, heat oil and add quinoa.
3. Cook for about 4 minutes, or until lightly toasted.
4. Add broth, salt and basil.
5. Bring to a boil, then reduce to low, cover and cook for 15 minutes or until broth is entirely absorbed.
6. Fluff with a fork. Let sit until slightly cooled.
7. Add lemon juice and parsley, fluffing with fork until well combined.
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