Ingredients
Quinoa and Herbs
- 1 cup quinoa
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 cups water
- ½ teaspoon dried oregano
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons fresh parsley
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh strainer. This removes the natural coating called saponin which can be bitter, and then strain to remove excess water.
- Toast Quinoa and Garlic: Heat olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and minced garlic. Stir constantly for about 5 minutes, until the quinoa is fragrant and the garlic is golden and aromatic, enhancing the flavor of the dish.
- Cook with Herbs: Add water, dried oregano, fresh thyme, and fresh rosemary to the saucepan. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pan and let it simmer for 13 to 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Finish and Serve: Turn off the heat and stir in fresh parsley, lemon juice, sea salt, and ground black pepper. Cover the pan again and let it sit for 5 minutes to allow the flavors to meld. Finally, fluff the quinoa gently with a fork and serve warm.
Notes
- For extra flavor, consider adding a handful of toasted pine nuts or slivered almonds before serving.
- This dish works well as a base for grilled vegetables or roasted chicken.
- You can substitute vegetable broth for water to deepen the taste.
- Ensure quinoa is well rinsed to remove bitterness from its outer coating.
- Adjust lemon juice and salt to taste for desired brightness and seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
