Quinoa Pilaf With Lemon And Thyme
Ingredients
1 onion, minced
1 teaspoon olive oil
salt and pepper
1 1/2 cups Quinoa, rinsed and dried on a towel
1 1/4 cups low-sodium chicken broth
1 tsp. grated lemon zest
1 tsp. minced fresh thyme, or 1/4 tsp. dried
2 tsp. fresh lemon juice
2 tablespoons minced fresh parsley, basil, cilantro or scallions
Directions
Combine the onion, oil and 1/4 tsp. salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 min.
Stir in the quinoa, increase heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 min. Stir in the broth, lemon zest and thyme, and bring to simmer.
Reduce the heat to low, cover and simmer until the quinoa is transparent and tender, 16-18 min.
Remove the pot from the heat, lay a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 min., then fluff the quinoa with a fork. Stir in the lemon juice and fresh parsley or herbs. Season with salt and pepper to taste and serve. (serves 6...from America's Test Kitchen's Healthy Family)
Per 3/4 cup serving: 170 calories, 3.5 g fat (0 saturated), 0mg cholesterol, 30g carbs, 6g protein, 4g fiber, 220mg sodium.
__________________
"We can judge the heart of a man by his treatment of animals." ~Immanual Kant~
NatMedTalk and Beyond
|
Linear Mode
