Core Recipe, 4 Points per serving
Servings | 6
Preparation Time | 22 min
Cooking Time | 20 min
Level of Difficulty | Easy
side dishes | This light, refreshing salad is a perfect match to any grilled or roasted poultry or fish. The longer it stands, the more the mellow flavors blend.
2 tsp olive oil, extra-virgin, divided
10 oz uncooked quinoa
1 1/4 cup water
1/4 cup fresh lemon juice, about the juice of 2 lemons
2 tsp lemon zest, about the zest of 1 lemon
1/4 cup parsley, fresh, chopped
1/4 cup watercress, fresh, chopped
1 Tbsp thyme, chopped
2 medium stalk celery, diced
1 medium cucumber(s), diced
1. Heat 1 teaspoon of oil over medium heat in a nonstick skillet. Toast quinoa in oil until fragrant, about 5 minutes. Add water; cover, reduce heat to low and let steam for 15 minutes.
2. Place toasted, steamed quinoa in a large bowl and add remaining ingredients; mix well. Let mixture rest for 15 minutes to an hour to allow flavors to combine. Serve at room temperature. Yields about
3. 1 cup per serving.
cblessum on 5/4/2007