salad quinoa

salad quinoa with lemon, shallots and herbs

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

  1. 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.
  2. 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.
  3. 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

Recipe by CuhabegCourse: Appetizers and Snacks, SaladCuisine: AmericanDifficulty: Beginner
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

185

kcal
Total time

35

minutes

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.

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.

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