Lemony Quinoa

All Recipes
Grains

Prep Time

5 minutes

Prep Notes

The outside of the quinoa is covered in a natural pesticide, phytic acid, which tastes very bitter and interferes with the body’s absorption of zinc. Rinsing the quinoa removes this pesticide.  Rinse quinoa in a fine strainer/grain strainer. If you don’t have one, place a paper towel over a colander and rinse the quinoa in the lined colander until the water runs out clear.

Cooking Time

15 minutes

Yields

4 servings

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 lemon
  • 2-3 tablespoons olive oil
Optional:  1-2 tablespoons of minced parsley





      2-3 tablespoons olive oil

      1 cup quinoa

      2 cups water

      1 lemon

      2-3 tablespoons olive oil

      1 cup quinoa

      2 cups water

      1 lemon

      2-3 tablespoons olive oil

      1 cup quinoa

      2 cups water

      1 lemon

      2-3 tablespoons olive oil

      Directions

      Rinse quinoa thoroughly in a fine strainer/grain strainer. If you don’t have one, place a paper towel over a colander and rinse the quinoa in the lined colander until the water runs out clear. Place quinoa and water in a saucepan and bring to boil. Reduce heat to low, cover and simmer for 15 minutes. The quinoa will appear to have a white spiral-like thread around each grain. Add lemon zest and juice of one lemon. Stir in olive oil and top with minced parsley

      Notes

      Quinoa is a weakly complete protein.  Combine quinoa with beans for a stronger protein combination.

      Print Recipe
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