Ah quinoa. One of those foods that we just can’t get enough of. I always need some sort of grain/seed/starch with my dinner to round out the other yummy things on the plate, and lately, I’ve been opting more and more for quinoa. There are so many different and easy ways to cook it, but this lemon parsley quinoa has become a household staple.
I seriously make this at least two times a week. It goes well with just about everything (though our favorite pairing at the moment is with salmon) and it’s incredibly simple. The zest adds a nice zing to the quinoa, and sets a mellow, lemony tone for the dish by being cooked with it. But then, once the quinoa is cooked and hot, the lemon juice adds the freshness and the parsley adds a nice crunch and herby flavor and they balance each other so well. The flavors are not ‘in your face,’ but believe me, it’s hard to stop eating this. The flavor builds and it becomes mildly addicting.
The leftovers are also delicious, I’ll often add it to my salad for lunch the next day, and it brightens up the whole thing. This lemon parsley quinoa is so multi-purpose, it’s hard to go wrong.
If you’re looking for a fun and tasty new low calorie quinoa dish to try out, give this a go. It’s vegan/vegetarian/gluten free/dairy free/all the other things out there. Happy eating!
Lemon Parsley Quinoa
Ingredients
- 1 Cup Quinoa
- 2 Cups Water
- 1 Tbsp. Lemon zest
- 1 Pinch of Salt
- Juice of 1/2 lemon
- 1/2 Cup Fresh parsley, chopped
Instructions
- In a small saucepan*, combine quinoa, water, lemon zest and salt. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes or until quinoa is fluffy.
- Uncover and let cool for a minute. Add lemon juice (adding more to taste) and parsley. Stir until combined, serve warm.