I didn’t fell in love with quinoa at first sight. I didn’t like its aroma while cooking and I admit I threw away a couple of packages that I left in the kitchen for so long that they…expired.
But…I kept seeing more and more recipes with quinoa, together with the list of all of its advantages for our health. Quinoa is not a cereal, but a seed, with really a lot of advantages.
Just to name some: it is gluten-free; it has a lot of proteins, it has omega-3, it is rich in fibers, it has a low glycemic index. Important characteristics that lead us to include it in our eating habits.
And, fortunately, I decided to give it one more try. And…fortunately, I did it with this (easy) recipe that really conquered me. It is pretty easy to prepare and gives quinoa an irresistible aroma and taste that makes this dish one of my favorites for now.
I prepared it again a couple of days ago and now, while writing, I feel like wanting to eat it again. I like it by itself, but it matches perfectly salmon with bread crust. I found this recipe on Saveur and I assure you it is a great way to eat healthy with a lot of taste.
- 1½ cups quinoa
- ¼ cup extra virgin olive oil
- 4 shallots, finely chopped
- zest and juice of 1 lemon
- 1 Tbsp fresh thyme
- ½ cup finely chopped fresh parsley
- Cook the quinoa following the instructions on the package.
- In the meanwhile, put the olive oil in a non-adherent pan and add the finely chopped shallots. Let them cook in low/medium gas until soft.
- Add lemon zest and juice. Stir and turn off the gas.
- Pour the quinoa into a bowl and add the shallots and lemon plus the thyme and parsley. Mix well.
- Serve warm or at room temperature.
- Buon appetito!