This Lemon and Ginger Quinoa is a variation of my basic recipe. Great for accompanying fish fillets, grilled white meats or even a Thai style curry.
Lemon and Ginger Quinoa
(for 2 people)
- 1 cup quinoa
- 2 cups hot water
- 2 strips lemon peel (well washed)
- 1 inch of peeled ginger (in sticks or slices)
- 1 pinch of sea salt or Himalayan salt
- Optional: lemon zest and lemon juice (one teaspoon each per cup of raw quinoa used)
Boil the water, already measured for the amount of quinoa, with the pieces of lemon peel and the pieces of peeled ginger – the ratio is two cups of water to one cup of quinoa.
After two minutes, fish out the lemon peel and the ginger from the pot and throw them away.
Add the quinoa to the pan with the hot flavored water, season with salt and follow the basic method: boil for 5 minutes, turn off the heat and let it sit for another ten minutes.
When the quinoa is ready, use a fork to fluff it up. At this point, you can enhance the lemon flavor with a few drops of lemon juice and a little lemon zest.
Note 1: Careful with the white part of the lemon peel, which makes everything bitter! Cut the peel carefully or, better yet, use a vegetable peeler.
Note 2: For larger quantities of quinoa, the number of lemon peels and ginger slices also increases, in a one to one proportion.
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