From Faith: Quinoa is a grass, not a grain, and many consider it a super food, because it’s a complete protein. I simply like its taste and texture, and often offer this dish to my pals who are gluten-free. I adapted this from a recipe in The Food Network Magazine, which makes something similar with bulgur. the bite of the acidic lemon is beautiful against the snap of scallions and the sweetness of the raisins. It’s calorie-friendly, and comfortingly good.
- 1 cup quinoa
- kosher salt
- 1/4 cup mixture of chopped parsley and mint
- 1/4 cup scallions green and white parts, chopped
- 2 tablespoons olive oil
- 2 tablespoons pine nuts toasted
- 2 tablespoons raisins
- 1/2 lemon juice fresh
- Boil around 1 cup of quinoa like pasta, according to package directions. When it's done, drain and mix in a bowl with the rest of the ingredients and taste to adjust the seasoning. You can add more lemon, salt, or raisins. And if you'd like it wetter, drizzle on a little more olive oil. Toss one last time just before serving.
Jane Harris says
Quinoa is not a grass — it is a grain. The plant that yields quinoa is a dicot, not a monocot. https://en.wikipedia.org/wiki/Quinoa
Robyn Doyon-Aitken says
Thanks for the info, Jane!