|
1 cup quinoa
1 1⁄2 tablespoons olive 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 fresh parsley
2 tablespoons fresh lemon juice
3⁄4 teaspoon salt
1⁄2 teaspoon grated fresh lemon rind
1⁄4 teaspoon pepper
|
Place the quinoa in a large bowl.
Fill with cold water.
Drain into a strainer and repeat the rinsing and draining 2 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.
|
