2000s Recipes + Menus
Herbed Quinoa
Serves6
- Active time:35 min
- Start to finish:35 min
June 2002
- 1 1/2 cups quinoa (1/2 lb)
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced scallion greens
- 1 teaspoon fresh thyme leaves
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Rinse quinoa in 5 changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
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Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
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Set sieve with quinoa over saucepan filled with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. (Check water level in pan occasionally, adding water if necessary.)
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Toss quinoa with oil and salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.
Cooks’ note: Quinoa (without scallion greens and thyme) can be made 1 day ahead and chilled, covered. Bring to room temperature and toss with scallion greens and thyme.
- Keywords
- alexis touchet,
- vegetarian,
- vegan,
- summer,
- gourmet entertains
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