| 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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