Seasoned Quinoa Recipe
User Reviews
5
Seasoned Quinoa Recipe
Description
The Seasoned Quinoa Recipe starts by sautéing shallots or onions with ground cumin and garlic, which provides a savory base with warm spice notes. Toasting the quinoa before cooking enhances its nutty flavor. After simmering in water or broth until tender, the quinoa is fluffed and combined with fresh lemon zest and juice for brightness. Adding chopped Italian parsley and thyme brings herbal freshness, while toasted sliced almonds add a crunchy texture contrast. Optional radish slices contribute a mild peppery bite and extra crunch.
This quinoa dish has a fluffy texture with a bright, citrus-herb flavor balanced by the gentle earthiness of cumin and fresh herbs. The toasted almonds add a satisfying crunch with each bite. The recipe suits serving as a warm side dish to grilled or roasted meats, fish, or vegetable dishes, adding a fresh, light element to the meal.
For make-ahead preparation, the quinoa can be cooked, cooled, and stored in the refrigerator for up to four days. Add lemon juice, zest, herbs, almonds, and radishes just before warming and serving to retain freshness and texture. Adjust the salt after adding garnishes to ensure balanced seasoning according to taste.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion ¾ cups chopped, thinly sliced, small; or 2 small shallots
- ½ teaspoon cumin ground
- 1 clove garlic minced
- 1 ½ cups quinoa rinsed and drained, raw
- 3 cups of water vegetable broth or chicken stock would also work
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- lemon zest
- 3-4 tablespoons lemon juice
- 1 cup Italian parsley chopped - plus more for garnish, fresh
- 2 tablespoons fresh thyme chopped, or dried thyme
- ¼ cup almonds lightly toasted, sliced
- 2 radish optional, small; sliced
Instructions
- 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.
Notes
- Cooked quinoa can be refrigerated in an airtight container for up to 4 days.
- Add lemon juice, zest, herbs, almonds, and radishes after reheating to maintain fresh flavors and textures.
- Adjust salt seasoning at the end to taste for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 251mg | 10% |
| Potassium | 484mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 25mg | 28% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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