- Active time:35 min
- Start to finish:35 min
quinoa (1/2 lb)
extra-virgin olive oil
thinly sliced scallion greens
fresh thyme leaves
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).
Cook quinoa in a large saucepan of boiling salted water
10 minutes. Drain in sieve and rinse under cold water.
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.)
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.