Quinoa aux herbes et au citron

Ingrédients

• 1 tablespoon of vegetable oil
• 1 small onion or 2 small shallots (3/4 cups chopped, thinly sliced)
• 1/2 teaspoon ground cumin
• 1 clove of garlic (minced)
• 1 1/2 cups raw quinoa (rinsed and drained)
• 3 cups of water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Zest of a lemon
• 3-4 tablespoons of lemon juice
• 1 cup fresh Italian parsley (chopped - plus more for garnish)
• 2 tablespoons fresh or dried thyme (chopped)
• 1/4 cup sliced almonds (lightly toasted)
• 2 small sliced radishes (optional)

Préparation

1. 1

   Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.

2. 2

   Add in the minced garlic and saute for 30 seconds.

3. 3

   Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.

4. 4

   Turn the heat off and let it rest for 10 minutes with the lid on.

5. 5

   Fluff the now-cooked quinoa with a fork.

6. 6

   Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.

7. 7

   Give it a gentle toss and serve while it is still warm.