 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 33 1/3 | cups | quinoa, organic, rinsed well | 3 1/8 | cups | Oil, vegetable, sunflower, linoleic (less than 60%) | 4 1/4 | gallons | water | 8 1/3 | tablespoons | oregano | 5 1/2 | tablespoons | thyme, dried | 6 1/8 | tablespoons | rosemary, sprigs, fresh | 6 1/3 | cups | parsley, fresh, chopped | 4 1/8 | cups | fresh lemon juice | 1/2 | cup | kosher salt | 5 1/2 | tablespoons | Lemon peel, finely grated | 2 3/4 | tablespoons | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Place quinoa in large bowl, fill with cold water. Rinse and drain into a strainer. Repeat 4 more times. | | 2 | Over medium-high heat, heat oil in a 2-quart sauce pan. | | 3 | Add rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. | | 4 | Stir in water, oragano, thyme and rosemary. | | 5 | Bring to a boil, reduce the heat and simmer covered for 15 minutes. | | 6 | Stir in lemon juice and zest, parsley, salt | | 7 | Simmer, covered, 5 minutes longer. | | 8 | Fluff with a fork. |
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