Friday, February 18, 2011
Quinoa is the perfect protein, gluten free and just tastes great. You can do with quinoa as you do with rice. It just works as a salad, stuffing, pilaf, even mixed with ground turkey to make burgers. How about Quinoa, Apricot and Nut clusters? That might be on my list next.
I have jars of the white and red quinoa and quite often mix them for the beauty of it.
Quinoa Pilaf with Lemon and Thyme
1 onion. minced
1 teaspoon olive oil
salt and pepper
1 1/2 cups quinoa, rinsed and dried on a towel
1 1/4 cup low sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley, basil, cilantro or scallions
(I used cilantro because it is growing so quickly, it will soon be invading the house)
Combine the onion, oil and 1/4 teaspoon salt in large saucepan. Cover and cook over medium low heat, stirring occasionally until the onion has softened, about 8 minutes.
Stir in the quinoa, increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoa is transparent and tender, 16-18 minutes.
Remove from heat and let sit, covered for 10 minutes. The fluff with a fork, stir in lemon juice and fresh parsley or herbs. Season with salt and pepper.
Per 3/4 cup serving 170 calories, 3.5 g saturated fat, 0 mg cholesterol, 30 g carbs, 6 g protein, 4 g fiber and 220 mg sodium.