Light Quinoa Pilaf
Quinoa is a nutritionally sound grain that is incredibly easy to prepare. Could we highlight its convenience in a tasty side dish?
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
If your market does not carry quinoa, try the local natural food store, which will certainly sell it. Quinoa must be thoroughly rinsed before cooking to remove the bitter exterior coating, called saponin. The seeds are washed before packaging, but a bit of the compound may remain; it is worth the precaution, as a small amount of saponin can ruin a dish. It’s easy to tell when quinoa is done, as the brown seeds turn translucent.
Instructions
1.
Combine the onion, oil, and ½ teaspoon of salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.
2.
Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and lemon zest and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is transparent and tender, 16 to 18 minutes.
3.
Remove the pot from the heat and lay a clean, folded kitchen towel underneath the lid (see the illustration below). Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the thyme and lemon juice and season with salt and pepper to taste.
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