Quinoa is recurrent in my home cooking, because of its versatility and also because my daughter loves it!
Being a complete protein, its nutritional profile is very interesting and it’s also extremely versatile in various situations.
I’ve written several times about it … you can get my simple and quick method of cooking quinoa, and its most frequent applications right here.
A New Recipe
This recipe is an original by Natasha Corrett, founder of Honestly Healthy. But it was a millet recipe, to begin with. I liked the look of it but I do prefer quinoa to millet. And also, I had no millet at home and had an inviting quinoa bag…
As usual, I adapted the method, to what I had at home and to my own way of doing things. After all, I have a few quirks.
How To Use
This recipe is a great side dish to:
- A vegetarian meal like a vegetable curry or a lentil stew.
- A meat dish with a bit of sauce, such as turkey stroganoff.
- A fish dish, provided it has some consistency and taste. For example, with any of these salmon recipes – read the recipes here.
Quinoa With Onion And Lemon
for 4 people
- 1 cup quinoa
- 2 cups hot water
- 1 white onion or 2 spring onions
- 1 garlic clove
- 1 teaspoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Juice of half a lemon
- 1 handful chopped herbs (parsley, coriander, mint, basil … whichever you prefer)
- Salt and pepper to season
Prepare the quinoa according to my infallible method.
While the quinoa is cooking, peel the onion and cut it into “half-moons”. Chop the garlic clove.
Heat a frying pan with the olive oil, for 1 minute. Add the onion and garlic and simmer for 5 minutes. Add the balsamic vinegar and let it cook for two more minutes. Season with salt and pepper, to taste, and cover it.
When the quinoa is ready, add the onion mixture and mix gently. pour the lemon juice and the herbs and mix again.
Put it in a nice bowl and it’s ready to serve.