Zesty Lemon Parsley Quinoa

Lemon Parsley Quinoa Recipe

Lemon Parsley Quinoa is a fresh, vibrant, and nutritious dish that blends the nutty flavor of quinoa with the brightness of lemon and the fresh herby notes of parsley. Perfect as a main course for a light, wholesome meal or as a side dish, this recipe is easy to prepare yet packs a flavorful punch. With its high protein content, it makes for a satisfying vegetarian meal that is not only delicious but also good for you.

Ingredients

Nutritional Information (per serving)

Note: Nutritional values are approximate and based on a serving size of 1/3 of the recipe.

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Total Time: 30 minutes

Servings: 3

Cuisine: Continental

Course: Main Course

Diet: High Protein Vegetarian

Instructions

1. Soak the Quinoa:
   Begin by washing the quinoa thoroughly to remove any residual bitterness. After rinsing, soak the quinoa in 2-1/4 cups of water for about 10 minutes to soften the grains.

2. Cook the Quinoa:
   In a pressure cooker, heat the 1 tablespoon of extra virgin olive oil over medium flame. Add the finely chopped garlic, dry red chillies, and star anise. Allow the spices to sizzle and the garlic to turn a light golden brown, releasing their fragrance into the oil.

3. Pressure Cook the Quinoa:
   Once the garlic is golden, add the soaked quinoa along with the soaking water to the pressure cooker. Season with a pinch of salt to taste. Close the pressure cooker lid and cook for about 4-5 whistles. After cooking, turn off the flame and allow the pressure to release naturally for a few minutes.

4. Fluff the Quinoa:
   Once the pressure has fully released, carefully open the pressure cooker. Transfer the cooked quinoa into a mixing bowl, fluffing it gently with a fork to separate the grains and prevent them from clumping together.

5. Add Lemon and Parsley:
   To the fluffy quinoa, add freshly squeezed lemon juice, chopped parsley leaves, and a teaspoon of extra virgin olive oil. Mix everything together thoroughly until the quinoa is evenly coated with the lemon and parsley.

6. Final Adjustments:
   Taste the quinoa and adjust the seasoning with more salt or lemon juice if desired. Stir to combine and ensure the flavors are well-balanced.

7. Serve:
   Transfer the Lemon Parsley Quinoa to a serving bowl and serve immediately while warm. This dish pairs wonderfully with Baked Tomato Basil Chicken, a refreshing Summer Salad, and a delightful Red Wine Sangria Cocktail. For a complete meal, finish off with a decadent Sticky Date & Walnut Pudding for dessert.

Serving Suggestions

Lemon Parsley Quinoa is versatile and can be paired with a variety of dishes. The fresh, zesty flavor of the quinoa makes it a great accompaniment to savory proteins, grilled vegetables, or even as part of a Buddha bowl with your favorite toppings. This quinoa dish can also be served cold as a refreshing salad for picnics or potlucks.

Enjoy this wholesome, high-protein vegetarian recipe that’s packed with flavor and sure to become a family favorite!

Tips for Success:

• Soak Quinoa Well: Soaking the quinoa for at least 10 minutes ensures a fluffier texture once it’s cooked and helps reduce any bitter flavors.

• Fresh Herbs: For the best flavor, use freshly chopped parsley rather than dried parsley. Fresh herbs give the dish an aromatic freshness that really elevates the flavors.

• Lemon Variations: If you like a stronger citrus flavor, you can also add some lemon zest to the quinoa along with the juice for an extra burst of lemony fragrance.

• Make It Spicy: If you prefer more heat, consider adding an extra red chili or a pinch of red chili flakes to the cooking oil along with the spices.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be served chilled as a cold salad or reheated gently in a microwave or on the stovetop with a splash of water to rehydrate.