This tart and savory dish is one of those things we eat a few times a month around here. I really, really love it. It was inspired by one of my favorite recipes of my mom's which is a lemon fettucini. The fettucini is equally delicious as a side dish or an entree, and the same is true with the quinoa version. I made a few changes when coming up with my quinoa interpretation--for example, the fettucini has parmesan and we just found it wasn't as necessary with the quinoa. But of course you could always add it in if you wanted.
(serves 4 as a side dish)
1 cup quinoa
2 cups vegetable broth or water
3-4 scallions, chopped
handful of flat-leaf parsley, chopped
juice of one lemon
zest of one lemon
1/4 cup extra virgin olive oil
salt, pepper to taste
1. In a saucepan, combine the quinoa and either the broth or the water. Bring to a boil, then reduce to a simmer and let cook, uncovered about 10 minutes until the quinoa is cooked. You'll know it's done when the grain is more transparent, and the outside sort of "spirals" out from the germ.
2. Meanwhile, in a mixing (or the serving) bowl, combine the lemon juice and zest. Add the cooked quinoa, and stir in the rest of the ingredients, salting and peppering to taste. Can be served warm or at room temperature (or eaten cold out of the fridge).
- This dish is so versatile and can handle all kinds of additions: toasted pine nuts or slivered almonds; chopped asparagus or snow peas; chick peas or shredded chicken; or over spinach or arugula.
- The first time I made it was as a side dish with some grilled chicken and it was a wonderful combination.
- Keeps great and makes a fab lunch the day after.
- Its actually a protein--more info here--but also very fiber-rich and relatively low in calories. Definitely one of the super foods!