Quinoa Pilaf With Lemon and Thyme

A quinoa pilaf with lemon, thyme and cilantro.MCT

1 onion, minced
1 teaspoon olive oil
1/4 teaspoon salt, plus more to taste
1 1/2 cups quinoa, rinsed and dried on a towel
1 1/4 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon minced, fresh thyme or 1/4 teaspoon dried
2 teaspoons fresh lemon juice
2 tablespoons minced, fresh parsley, basil, cilantro or scallions
Black pepper, to taste

Combine the onion, oil and salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes.

Stir in the quinoa, increase heat to medium, and cook, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce heat to low, cover and simmer until quinoa is transparent and tender, 16 to 18 minutes.

Remove pot from heat, lay a clean folded kitchen towel across top of pot and replace lid. Let stand for 10 minutes, then fluff quinoa with a fork. Stir in the lemon juice and fresh parsley or herbs. Season to taste with additional salt and the pepper; serve.

Makes 6 servings.

— Recipe from "America's Test Kitchen's Healthy Family" (America's Test Kitchen, 528 pp., $34.95)

Per 3/4 cup serving: 170 calories, 3.5 g fat (0 saturated), 0 mg cholesterol, 30 g carbohydrates, 6 g protein, 4 g fiber, 220 mg sodium.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.