Fluffy Tricolour Quinoa with Parsley and Lemon
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Rinsed tricolour quinoa toasted in a little oil, simmered with a bay leaf and rested under a towel so the grains stay separate and fluffy.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Rinse well. Put the quinoa in the sieve and run cold water through it for 30 seconds, rubbing the seeds between your fingers. Rinsing removes the bitter natural coating, called saponin. Shake the sieve hard to get it as dry as possible.
- 2
Toast in oil. Heat 1 tbsp oil in the saucepan over medium heat and stir the quinoa for 4-5 min. It is ready when it is dry, smells toasty and starts to crackle; this step deepens the flavour.
- 3
Simmer covered. Add the 480 ml water, bay leaf and salt and bring to the boil. Cover, lower the heat and simmer 15 min, until the water has gone and the little curly tails have come away from the seeds.
- 4
Rest under a towel. Take the pan off the heat, lay a folded clean tea towel over it and put the lid back on. After 10 min the towel will have absorbed the excess steam, so the quinoa finishes fluffy rather than wet.
- 5
Fluff and finish. Remove the bay leaf and fluff the quinoa with a fork. Fold in the remaining oil, the parsley and pepper, and serve with lemon wedges.
Storage
Refrigerate in a covered container up to 4 days, or freeze flat in a bag up to 2 months. Reheat with a splash of water, covered, until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- fine-mesh sieve
- medium saucepan with lid
- wooden spoon
- clean tea towel
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 310 kcal |
| Protein | 9.6 g |
| Carbohydrate | 43.8 g |
| of which sugars | 0.1 g |
| of which free sugars | 0.1 g |
| Fat | 10.9 g |
| of which saturates | 1.4 g |
| Fibre | 4.9 g |
| Salt | 1.11 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
