1 1/2 cups tri-color quinoa
1 tablespoon olive oil
1 shallot, minced
1 teaspoon salt
1 3/4 cups water
4 tablespoons minced fresh parsley
1 tablespoon lemon juice
Rinse the quinoa well in a mesh strainer, then spread to dry on a paper towel for 15 minutes.
Heat a dry saucepan over medium high heat. Toast the quinoa, stirring often, until it is popping. Transfer the quinoa to a plate. Return the pan to the heat and add the olive oil, shallot, and salt. Saute until softened, 3 to 5 minutes.
Add the water and quinoa, bring to a simmer, then cover, reduce heat to low, and cook 18 to 25 minutes until the water is absorbed.
Off heat, add parsley and lemon juice. Fluff with a fork and serve.
1 tablespoon olive oil
1 shallot, minced
1 teaspoon salt
1 3/4 cups water
4 tablespoons minced fresh parsley
1 tablespoon lemon juice
Rinse the quinoa well in a mesh strainer, then spread to dry on a paper towel for 15 minutes.
Heat a dry saucepan over medium high heat. Toast the quinoa, stirring often, until it is popping. Transfer the quinoa to a plate. Return the pan to the heat and add the olive oil, shallot, and salt. Saute until softened, 3 to 5 minutes.
Add the water and quinoa, bring to a simmer, then cover, reduce heat to low, and cook 18 to 25 minutes until the water is absorbed.
Off heat, add parsley and lemon juice. Fluff with a fork and serve.
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