2000s Recipes + Menus
Lemon-Scented Quinoa
Serves4 (side dish)
- Active time:10 min
- Start to finish:35 min
November 2007
Don’t let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.
- 1 cup quinoa
- 1 1/2 tablespoons olive oil
- 1 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
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Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
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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.
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Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 teaspoon salt.
- Keywords
- lillian chou,
- vegetarian,
- vegan
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