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Recipe Ingredients:
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1 cup
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<a href="/cookingbaking/grains/quinoa/white.html">quinoa</a>
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1 1/2 tbsp
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vegetable oil
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2 cups
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water
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3/4 tsp
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<a href="/cookingbaking/herbsspices/marjoram.html">marjoram</a> or <a href="/cookingbaking/herbsspices/oregano.html">oregano</a>
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1/2 tsp
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<a href="/cookingbaking/herbsspices/thyme.html">thyme</a> (dried)
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1/4 tsp
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rosemary leaves (crumbled)
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3 tbsp
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parsley leaves (chopped)
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2 tbsp
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lemon juice (fresh)
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3/4 tsp
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salt
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1/2 tsp
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lemon zest (grated)
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1/4 tsp
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black pepper
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Cooking Directions: |
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1.
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Place the <a href="/cookingbaking/grains/quinoa/white.html">quinoa</a> in a large bowl. Fill with cold water. Drain into a strainer and repeat the rinsing and draining four more times.
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2.
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Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed <a href="/cookingbaking/grains/quinoa/white.html">quinoa</a> and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
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3.
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Stir in the water, <a href="/cookingbaking/herbsspices/marjoram.html">marjoram</a>, <a href="/cookingbaking/herbsspices/thyme.html">thyme</a>, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
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4.
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Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
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5.
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Simmer, covered, 5 minutes longer.
Fluff with a fork.
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Oregano
Oregano is a wonderful dried herb used often in tomato sauces. Combined with basil, it contributes to the distinctive character of many Italian dishes. Oregano is also indispensable in Greek cuisine.
Organic Quinoa
Organic quinoa is a light, fluffy, gluten-free seed that feels and tastes more like a grain. Packed with protein, fiber, iron and antioxidants, quinoa is a super nutritious and tasty food.
Parsley
Parsley is America's most popular herb! Our freshly dried parsley leaves will help to accentuate and complement other, more bold flavors in your cooking.
Rosemary
Rosemary is distinguishable by its needle-like leaves. Used in many dishes, rosemary provides a rich and abundant flavor. Rosemary is extremely high in iron, calcium, and Vitamin B6.
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