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Lemon Herbed Quinoa with Toasted Pine Nut

Developed by Greg Strahm

Serves:
6
Cook Time:
25 minutes
Quinoa is a great gluten free alternative to Couscous. It is delicious as a base on which to serve fish. I also have substituted the quinoa with Uncle Ben's Long and Wild Rice mixture and prepare exactly the same way.
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Ingredients:

  • 1 cup:
    quinoa
  • 2 tablespoons:
    butter, melted
  • 2 cups:
    water
  • 1/2 teaspoon:
    dried marjoram
  • 1/2 teaspoon:
    dried thyme
  • 1/4 teaspoon:
    dried rosemary, crumbled
  • 2 tablespoons:
    fresh mint leaves, chopped
  • 2 tablespoons:
    fresh parsley, chopped
  • 2:
    scallions, thinly sliced
  • 1:
    large lemon, juiced
  • 2 teaspoons:
    lemon zest
  • 1/3 cup:
    pine nuts, toasted
  • 1/2 cup:
    golden raisins (optional)
  • salt and freshly ground black pepper to taste

Directions:

  • 1:

    Rinse quinoa and drain into a strainer and repeat 2 more times.

  • 2:

    In a medium sauce pan melt the butter over medium-high heat.

  • 3:

    Add the rinsed quinoa and cook, stirring, until the quinoa 3 to 5 minutes.

  • 4:

    Stir in the water and dried herbs.

  • 5:

    Bring to a boil and then reduce the heat to a simmer.

  • 6:

    Cover and cook for 20-25 minutes or until liquid is absorbed.

  • 7:

    Stir in the fresh parsley, mint, and lemon juice, zest, scallions, toasted pine nuts, raisins (if using),salt, and pepper to taste.

  • 8:

    Fluff with a fork and serve.