ingredients
- 1–2 shallots ( or ¼ of an onion) – very thinly sliced – see notes
- 1 tablespoon olive oil
- 1 ½ cups quinoa, rinsed, drained ( rinsing removes bitterness)
- 2 1/4 cups water
- 1 teaspoon kosher salt
- 1 ½ teaspoon cumin
- 1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
- 1 teaspoon dried oregano ( or italian seasoning, or herbs de Provence, or similar)
Garnish:
- lemon zest from one small lemon,
- sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
- 2 tablespoons slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
- sautéed shallot ( see notes) or crispy shallots
- drizzle of good olive oil– optional but good.
instructions
- In a medium pot, over medium heat, sauté the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water. If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.
- Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.
- For extra richness a drizzle of good quality olive oil is really nice touch.
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