Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
A cookbook recipe exclusively for ATK Essential members from The How Can It Be Gluten-Free CookbookGather Your Ingredients
Key Equipment
Before You Begin
If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe. Any soft herbs, such as cilantro, parsley, chives, mint, and tarragon, can be used. We like the convenience of prewashed quinoa. If you buy unwashed quinoa (or if you are unsure if it's washed), quinoa should be rinsed before cooking to remove its bitter protective coating (called saponin) and dried on a towel. We developed this recipe using using white quinoa. Red quinoa will work, but because its seed coat is thicker, the grains have a crunchier texture. Black quinoa's seed coat is even thicker than that of red quinoa; we don't recommend it for this recipe.
Instructions
1.
Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
2.
Return now-empty pan to medium-low heat and melt butter. Add onion and salt; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.
3.
Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork, stir in herbs and lemon juice, and serve.
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