Recipe: Quinoa Pilaf with Lemon and Fresh Thyme

QUINOA PILAF WITH LEMON AND THYME

1 onion, minced
1 tablespoon 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 teaspoon grated lemon peel
1 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme)
2 teaspoons fresh lemon juice
2 tablespoons minced fresh basil, parsley, cilantro and/or scallions

Combine the onion, oil and 1/4 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 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 quinoa is transparent and tender, 16 to 18 minutes.

Remove the 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 4 to 6 servings
Source: Lansing State Journal, February 21, 2011