Since we started eating quinoa a couple of years ago, I have often added it as a side or salad to our meals. In our newspaper yesterday, four new recipes appeared and I quickly knew I wanted to try the Quinoa Pilaf with Lemon and Thyme. I hope to try the other three soon, because they sounded just as tasty.
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.