pat's Recipe

Quinoa (Keen-wah) Pilaf with Lemon and Thyme

Category: Rice/grain

1 onion, minced
1 tsp 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 tsps fresh lemon juice
2 Tbsps minced fresh parsley, basil, cilantro or scallions

Combine the onion, oil and 1/4 tsp salt in a large saucepan. Cover and cook over mediu,-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.
Stir in the quinoa, increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoais transparent and tender, 16 to 18 minutes.
Remove pot from the heat, lay a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 minutes, 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.
Makes 6 servings.