 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup | quinoa, organic, rinsed well | 3/4 | tablespoon | Oil, vegetable, sunflower, linoleic (less than 60%) | 1 | cup (8 fl oz) | water | 1/3 | teaspoon | oregano | 1/4 | teaspoon | thyme, dried | 1/4 | teaspoon | rosemary, sprigs, fresh | 1 1/2 | tablespoons | parsley, fresh, chopped | 1/3 | lemon yields | fresh lemon juice | 1/3 | teaspoon | kosher salt | 1/4 | teaspoon | Lemon peel, finely grated | 2 2/3 | dash | black pepper |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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. |
|
