Sunday, 26 July 2015


Quinoa: an annual herb of the goosefoot family that is native to the Andean highlands and is cultivated for its starchy seeds, which are used as food and ground into flour. –Merriam-Webster Dictionary 

5 facts to know about Quinoa:
1- is high in protein (this is great for vegetarians).
2- it’s gluten free (great for gluten intolerant people).
3- it’s like a grain, but is actually a seed. Quinoa is a great substitute for rice.
4- always needs to be rinsed before using it.
5- quinoa comes in several forms and colors.

2 ¾ cups of water or low sodium chicken stock
¼ cup of fresh lemon juice
1 ½ cups quinoa
¼ cup extra-virgin olive oil
¼ cup of lemon juice
¾ cup chopped fresh basil
¼ cup of fresh parsley
1 tablespoon of fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and fresh ground pepper

Quinoa: Rinse well, and drain. In a medium saucepan add, water or stock, lemon juice and quinoa. Bring to a boil over medium heat.
Reduce to simmer, cover the pan and cook until liquid is absorbed, about 12-15 minutes.
For the dressing: in a small bowl, mix together the olive oil, lemon juice, basil, thyme, parsley, and lemon zest.  Add salt and pepper.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Check for salt and pepper.
Goes well with Grilled chicken or Salmon.
Cecilia Fernandes


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