Lemon Herb Quinoa Food

LEMON HERB QUINOA

Steps:

• In a small saucepan, bring water to a boil. Add quinoa and 1/4 teaspoon salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.,

HERBED LEMON QUINOA RECIPE

Steps:

• Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.
• Add in the minced garlic and saute for 30 seconds.
• Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.
• Turn the heat off and let it rest for 10 minutes with the lid on.
• Fluff the now-cooked quinoa with a fork.
• Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.
• Give it a gentle toss and serve while it is still warm.

HERBED QUINOA

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

LEMON HERB QUINOA

Steps:

• Place the quinoa in a large bowl.
• Fill with cold water.
• Drain into a strainer and repeat the rinsing and draining 4 more times.
• Over medium-high heat, heat the oil in a 2-quart saucepan.
• Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
• Stir in the water, marjoram, thyme, and rosemary.
• Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
• Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
• Simmer, covered, 5 minutes longer.
• Fluff with a fork.

LEMON HERB QUINOA

Steps:

• Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

LEMONY QUINOA

Steps:

• Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
• In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
• Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

BAKED LEMON HERB SALMON

Steps:

• Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange salmon and brussels sprouts evenly spaced on top.
• Brush the melted butter on top of each salmon fillet. In a small bowl, stir the rosemary, parsley, garlic, juice of 1 lemon (around 4 Tablespoons), and 1/4 teaspoon pepper together. Spoon evenly onto each fillet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each fillet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan- not much is needed, but go by your preference.
• Bake the salmon for 15-20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
• Serve warm.
• Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

SPICED LAMB WITH LEMON & HERB QUINOA

Steps:

• In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
• Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
• Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.

HERBED BUTTER GARLIC QUINOA RECIPE

Steps:

• To begin making the Herbed Butter Garlic Quinoa Recipe, firstly wash the quinoa in water, drain and set aside.
• Heat a pressure cooker with olive and butter on medium flame, to this add the chopped garlic until it turns into a golden brown colour. This will take about a minute or so.
• Next, into the pressure cooker, add the onions and cook until it turns transparent.
• Reduce the flame, add the salt, mixed herbs, red chilli flakes and mix well.
• Finally add in the washed and drained quinoa, 3 cups of water and close the pressure cooker.
• Pressure cook for 2 whistles and turn off the flame.
• Allow the pressure to release naturally and only then open the pressure cooker.
• Transfer the Herbed Butter Garlic Quinoa into a serving platter, sprinkle some mixed herbs, lemon juice and top with a dollop of butter.
• Serve Herbed Butter Garlic Quinoa along with Roasted Chicken Curry Recipe In Spinach Parmesan Sauce or Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe , Delicious Avocado Salad Recipe with Vegetables. Finish the meal with a dessert of Greek Yogurt Chocolate Mousse Recipe.

GINGER MISO TAHINI DRESSING

Steps:

• Add all the ingredients to a mason jar, starting with 3 tablespoons of water. Shake hard until everything is combined. If too thick, add more water 1 tablespoon at a time, until you reach the desired consistency.

LEMON QUINOA

Steps:

• thoroughly rinse quinoa. bring chicken broth to a boil, then add quinoa. lower heat and simmer for 20 minutes. meanwhile, boil two eggs. sliver the onions and bell pepper and cut the cherry tomatoes in half. combine the juice of one lemon and the olive oil along with 1/4 tsp of cayenne pepper (more or less depending on taste). peel the eggs and discard the egg yolks; coarsely chop the whites. toss all ingredients together in a bowl. yields 3 1 cup servings.