Place the quinoa in a large bowl; fill with cold
water. Drain into a strainer and repeat the rinsing
and draining 4 more times.
Over medium-high heat, heat the oil in a 2-quart
saucepan. Add the rinsed quinoa and cook, stirring,
until the quinoa makes cracking and popping noises,
about 3 to 5 minutes. Stir in the water, marjoram,
thyme, and rosemary. Bring to a boil, reduce the
heat, and simmer, covered, 15 minutes.
Stir in the parsley, lemon juice, salt, lemon rind,
and pepper. Simmer, covered, 5 minutes longer. Fluff
with a fork.
Serves 4 to 6
Calories: 206 Total Fat:
3.2 g Protein: 6.0 g Saturated
Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0
Fiber: 4.1 g Sodium: 451 mg
Source: Wholesome Harvest - by Carol Gelles (ISBN:
0-316-30735-1)
