1 cup quinoa (rinsed and drained)
1 3/4 cups water
pinch of salt
Zest of one naval orange
1/3 cup freshly squeezed orange juice with pulp
1 tablespoon Extra Virgin Olive Oil
1/2 to 3/4 teaspoon dried rosemary, crushed
a few pinches of salt
a few grinds of black pepper
Bring water to a boil; add quinoa and a pinch of salt if desired.
Return water to a boil, cover pot with lid, reduce heat to lowest setting,
and allow to simmer for 18 to 20 minutes.
Meanwhile, combine the orange zest, juice/pulp, oil, herbs, salt, and pepper. When all water is absorbed into the quinoa, fluff the quinoa grains with a fork and stir in the herb-oil mixture. Refrigerate; serve cold. Great on a garden salad.
Quick and easy dressing for quinoa...
Garden salads with yellow tomatoes and quinoa: this is what I've been enjoying for lunch this week.
The addition of quinoa makes a simple salad a "stick to your ribs" meal.
I just looked back at my recipe for Lemony Quinoa with Herbes de Provence... I said 3/4 cup Herbes de Provence... Uhhh, I meant 3/4 TEASPOON... sorry about that!