Lemon and Herb Quinoa Pilaf
Inspired by techniques from America's Test Kitchen.
Toasted quinoa simmered with soft onion, then fluffed with parsley, chives, mint and lemon.
Always check the labels of the products you use.
Method
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Equipment
- medium saucepan with lid
- wooden spoon
- fork
- bowl
- grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 292 kcal |
| Protein | 9.5 g |
| Carbohydrate | 44.5 g |
| of which sugars | 1.6 g |
| of which free sugars | 0.1 g |
| Fat | 9 g |
| of which saturates | 3.7 g |
| Fibre | 5.4 g |
| Salt | 1.12 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Quinoa
- 250 g quinoa, rinsed and well drained
- 25 g butter
- 1 small onion, finely chopped about 100 g
- 4.5 g fine sea salt or table salt about ¾ tsp
- 420 ml water
To finish
- 3 tbsp flat-leaf parsley, chopped
- 1 tbsp chives, finely snipped
- 1 tbsp mint leaves, chopped
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 lemon, cut into wedges
- 1
Toast. Stir the quinoa in the dry saucepan over medium heat 5-6 min until it crackles and smells nutty, then tip into a bowl.
- 2
Soften. Melt the butter in the pan and cook the onion with the salt 5 min until soft and pale gold.
- 3
Simmer. Add the water and quinoa, bring to the boil, then cover and cook on the lowest heat 18 min, stirring once halfway.
- 4
Rest. Take off the heat and leave covered 10 min.
- 5
Finish. Fluff with a fork and fold in the herbs, lemon zest and juice; serve with lemon wedges.
Storage
Cool quickly and keep covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
