Prep 10 mins
Cook 20 mins
This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.
- 1 cup quinoa
- 1 1⁄2 tablespoons vegetable 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 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 4 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.
We will be making quinoa much more often now that we have this recipe, because it's truly delicious. I was kind of concerned at using water instead of broth thinking that the grain might be too bland, but the herbs and lemon were just strong enough to create a pleasing taste with plenty of flavor. The lemon isn't overpowering either, but just perfect. I have a bit left over and I think I'll try making a salad with it in the morning. I'm passing this recipe on to quite a few family members who I hope will become quinoa converts too. Thanks so much Mirj for sharing this recipe with us.
This was my first time trying quinoa, and I liked it! This recipe turned out well for me. I used cooking spray instead of all that oil. Tasted good, no strong flavours. Thanks for introducing me to this great new grain!
This is one of my favorite side dishes to make and definitely my go-to quinoa recipe. I've made it well over 15 times and it's always turned out amazing. I prefer to sub chicken broth/stock for the water, but it is still very tasty with just water. Also, I usually omit the majoram/oregano but sometimes will just add a dash of dried oregano (due to personal taste). I prefer to use fresh rosemary and thyme (increasing the amounts by at least double) although a few times didn't have fresh on hand and it was still very good with the dried herbs. The most important step in this recipe is stirring the quinoa till you hear popping. Almost every time it has taken well more than time posted to achieve the "popping" noise, for me about 10-15 minutes (maybe my quinoa is too wet or my heat is low?). Regardless of the reason of why it takes my quinoa a long time to pop, I always make sure to get to that point as it results in a more fluffy quinoa. I recommend using white quinoa; I don't think red or other colored quinoa would have as good an end result. For those new to quinoa, when rinsing quinoa, make sure to do it in a FINE mesh strainer. Thanks for the amazing recipe!