Lemon Quinoa RecipeDifficulty: |
fresh lemon juice, lemon zest, and fresh herbs.
1. Sautee the flavoring agents: Start by heating a tablespoon of vegetable oil in a medium saucepan with a tight-fitting lid over medium-high heat. Add in the shallots and ground cumin and sauté until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30 seconds or so.
2. Toast quinoa: Add the raw rinsed and dried quinoa and toast for 3-4 minutes.
3. Add in the cooking liquid: I used water to cook the quinoa as I wanted it to have a neutral taste to benefit from the rest of the flavoring agents, but you can swap some of the liquid with vegetable or chicken broth if you’d like.
4. Season with salt and pepper: As it is with any dish, this lemon pepper quinoa benefits from proper seasoning. Be sure to season it well with salt and pepper.
5. Cook: Put the lid on, bring it a boil, turn the heat down to low, and cook for 15 minutes or until there are tiny holes on the surface of the quinoa. When cooked, remove from heat and let it rest for 10-15 minutes.
6. Add the flavorings: Fluff the quinoa with a fork and transfer it to a large bowl. Add in lemon juice, lemon zest, chopped parsley, and thyme. Give it a gentle toss. Taste for seasoning and add in if necessary.
If preferred, drizzle with olive oil and top it off with a handful of roasted sliced almonds.
7. Serve: Transfer to a large serving plate and serve while still warm.