Lemon Scented Quinoa Recipes

GARDEN VEGETABLES WITH LEMON-SCENTED QUINOA

Steps:

• Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
• Meanwhile, cook garden vegetable medley as directed on bag.
• In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

LEMON-SCENTED QUINOA

Steps:

• Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
• Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
• Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 teaspoon salt.

LEMON-FLAVORED QUINOA SALAD

Steps:

• Rinse the quinoa in a strainer.
• In a medium saucepan heat the quinoa and water to boiling.
• Reduce heat and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Drain any extra water and set aside.
• While the quinoa is cooking, make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin and then add the salt.
• Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if desired and season with additional salt to taste.
• Serve garnished with fresh cilantro.