Simple, easy, a delicious, healthy side dish.Vegan, gluten-free and wonderfull.
Ingredients
- 1 -2 shallots onion
- 1,5 cup quinoa, rinsed, drained ( rinsing removes bitterness)
- 2,5 cups water
- 1 teaspoon salt
- 1,5 teaspoon cumin
- 1 teaspoon 1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
- 1 teaspoon dried oregano ( or similar)
Garnish
- 1 lemon zest from small lemon
- sprinkling of fresh herbs
- slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
- 1 teaspoon drizzle of good olive oil– optional but good.
Instructions
- An a medium pot, over medium heat, sauté the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water. If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.
- Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.
- For extra richness a drizzle of good quality olive oil is really nice touch.
NOTES
Rinsing the quinoa is imperative. It really does help remove the bitterness.
my general ratio of water to quinoa = 1 cup quinoa to 1.5 cups water.
salad quinoa with lemon, shallots and herbs
Course: Appetizers and Snacks, SaladCuisine: AmericanDifficulty: Beginner6
servings10
minutes25
minutes185
kcal35
minutesSimple, easy, a delicious, healthy side dish.Vegan, gluten-free and wonderfull.
Ingredients
1 -2 shallots onion
1,5 cup quinoa, rinsed, drained ( rinsing removes bitterness)
2,5 cups water
1 teaspoon salt
1,5 teaspoon cumin
1 teaspoon 1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
1 teaspoon dried oregano ( or similar)
- Garnish
1 lemon zest from small lemon
sprinkling of fresh herbs
slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
1 teaspoon drizzle of good olive oil– optional but good.
Directions
- An a medium pot, over medium heat, sauté the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water. If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.
- Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.
- For extra richness a drizzle of good quality olive oil is really nice touch.
Notes
- Rinsing the quinoa is imperative. It really does help remove the bitterness.
- my general ratio of water to quinoa = 1 cup quinoa to 1.5 cups water.