| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Rice, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Quinoa |
| 1 1/2 | T | Vegetable oil |
| 2 | c | Water |
| 3/4 | t | Dried marjoram or oregano |
| 1/2 | t | Dried thyme |
| 1/4 | t | Dried rosemary, crumbled |
| 3 | T | Chopped parsley |
| 2 | T | Fresh lemon juice |
| 3/4 | t | Salt |
| 1/2 | t | Grated lemon rind |
| 1/4 | t | Pepper |
INSTRUCTIONS
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. Serves 4 to 6 Calories: 206 Total Fat: 3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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