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!
Made this several weeks ago and failed to review it. It was delicious made as per the recipe. Toasting the grain prior to coking really makes all the difference. Thanks for posting.