Lemon-herb Quinoa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Quinoa,
1 1/2 tbsp: Vegetable oil,
2 cup: -Water,
3/4 tsp: Dried marjoram or oregano,
1/2 tsp: Dried thyme,
1/4 tsp: Dried rosemary, crumbled
3 tbsp: Chopped parsley,
2 tbsp: Fresh lemon juice,
3/4 tsp: Salt,
1/2 tsp: Grated lemon rind,
1/4 tsp: 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:
3.2 g Protein: 6.0 g Saturated Fat: 1.2 g
Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg
Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)
Typed for you by Karen Mintzias
Source from luhu.jp
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:
3.2 g Protein: 6.0 g Saturated Fat: 1.2 g
Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg
Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)
Typed for you by Karen Mintzias
Source from luhu.jp