Quinoa is by far one of my favorite whole grains. It’s nutty, cooks in 15 minutes, and has more fiber and protein than most other whole grains.
One important step with cooking quinoa is to rinse the quinoa using a fine mesh strainer. Quinoa has a natural pesticide on the outside and if we don’t rinse it off before cooking, it can cause a stomachache for some people. Some brands do this step for us and will write “pre-rinsed” on the front of their packaging or in the ingredients it will note “pre-rinsed quinoa”.
Like all whole grains, quinoa is a blank canvas begging for some flavor. I’m a big fan of adding citrus into my grain dishes. It instantly gives it some brightness and acidity, and you actually end up using less salt as a result.
The rosemary adds extra flavor and freshness to the dish, but make sure you use only the tablespoon that’s called for in the recipe. Fresh rosemary has a pine-like flavor which can really overpower a dish, so a little goes a long way!
I love putting crunch in my grain dishes and toasted pumpkin seeds are my fave! I toast them in a dry pan for just a few minutes. Once you start to hear them pop, immediately transfer them to plate or bowl, otherwise they’ll continue to cook and will burn. If you haven’t made toasted pumpkin seeds before you’re going to be hooked after you make these!
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Lemon-Rosemary Quinoa Pilaf
- Yield: 6 1x
Description
My go-to side dish that is always a crowd pleaser. I love using quinoa because it’s high in fiber and protein and cooks super fast too.
Ingredients
1 cup quinoa
2 cups low-sodium vegetable broth
1 tablespoon olive oil
1 cup finely chopped yellow onion
¼ teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup grated carrots
zest and juice of 1 lemon, separated
¼ cup raw pumpkin seeds
Instructions
- Rinse the quinoa using a fine mesh strainer and then transfer to a medium sized pot. Toast quinoa for a few minutes until you smell a nutty aroma. Next add about broth and bring to a boil. Once the quinoa has been brought to a rolling boil, lower the heat. Cook the quinoa about 15 minutes, until just soft but slightly tender. Take off the heat and transfer to a bowl.
- In a medium sized non-stick skillet, warm the oil over medium heat. Add the onion and salt and cook for 5 minutes. Then add the rosemary, grated carrot and lemon zest, and cook for 3 more minutes.
- Incorporate the vegetable mixture with the quinoa. Add lemon juice and more salt to taste if desired. Gently mix and set aside.
- Using a paper towel, wipe out the skillet, then heat on a medium-high flame. Place the pumpkin seeds in the pan and dry toast until they start to pop, making sure to stir often. Top the quinoa with the toasted pumpkin seeds once they are just lightly browned.