Title: Lemon-Herb Quinoa
Categories: Vegetarian Rice
Yield: 6 Servings

1	c	Quinoa
1 1/2	tb	Vegetable oil
2	c	-Water
3/4	ts	Dried marjoram or oregano
1/2	ts	Dried thyme
1/4	ts	Dried rosemary; crumbled
3	tb	Chopped parsley
2	tb	Fresh lemon juice
3/4	ts	Salt
1/2	ts	Grated lemon rind
1/4	ts	Pepper

Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times.

Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.

Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork.

Serves 4 to 6

Calories: 206 Total Fat: 3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

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