1 c Quinoa
1 1/2 tb Vegetable oil
2 c -Water
3/4 ts Dried marjoram or oregano
1/2 ts Dried thyme
1/4 ts Dried rosemary; crumbled
3 tb Chopped parsley
2 tb Fresh lemon juice
3/4 ts Salt
1/2 ts Grated lemon rind
1/4 ts Pepper
Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times. Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes. Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork. Serves 4 to 6 Calories: 206 Total Fat: 3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg Source: Wholesome Harvest – by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias