Recipe by Dreamer in Ontario
I found this recipe on cbc.ca. I'm posting it for ZWT 7 and hope to try it soon. In response to a review, I've changed the ingredients list to say zest of lemon, lime and orange rather than rind since the reviewer is quite correct in saying that the white part of the rind is bitter.
Top Review by UmmBinat
Result was too bitter from the "zests" so I had to add a lot more buckwheat honey to make it slightly palatable. I tried not to use the pith. Rind means the whole outer skin, zest would be a better word to use here. I made this for Healthy Choices Tag Game 2013 and chose to make it dairy free for the fact that our North American butter is not the healthy choice it should be even when organic it should come from an animal who was free range grass fed. It would be bright yellow containing much vitamin K2. I used light tasting extra virgin olive oil instead of both the butter and canola oil (GMO), I left out the lime zest as I had no limes on hand, clementine zest in place of orange which I have read is a fine substitute, red quinoa because I like the slight bite, sea salt, plus the rest of the ingredients.
- 2 tablespoons butter
- 1 teaspoon canola oil
- 4 shallots, minced
- 1 lemon, zest of
- 1 lime, zest of
- 1 orange, zest of
- 2 cups quinoa
- 4 cups water
- 1⁄4 cup buckwheat honey
- 1⁄4 teaspoon salt and pepper
Directions See How It's Made
- In large saucepan, heat 1 tsp of the butter and oil over low heat; cook shallots, stirring occasionally, until caramelized (about 20 minutes).
- Add lemon, lime and orange rind; cook for 1 minute and transfer to bowl.
- Add quinoa to saucepan; cook, stirring, until toasted (about 4 minutes).
- Add water and bring to boil; reduce heat, cover and simmer until liquid is almost absorbed (about 12 minutes).
- Uncover and cook, stirring, for 2 minutes.
- Stir in shallot mixture, honey, salt, pepper and remaining butter.