Lemony Quinoa

 

California Quinoa Salad (Lemony Quinoa Salad)

Video taken from the channel: Elana Horwich


 

Lemony Quinoa Tabbouleh Salad (featuring Steve’s Liver!)

Video taken from the channel: Health Nuts with Janet and Greta


 

Recipe: Lemony Quinoa

Video taken from the channel: American Recipes


 

HERBED LEMON QUINOA 3/3 End of Summer Recipes

Video taken from the channel: Niomi Smart


 

Lemony Quinoa Tabouli

Video taken from the channel: Store Brands USA


 

Easy Lemony Quinoa Recipe

Video taken from the channel: Vegan Food Recipes


 

Lemony Quinoa and Watermelon Salad

Video taken from the channel: MonkeySee


Directions Step 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir Step 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until Step 3 Transfer the quinoa. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes.

Cool slightly, then fluff with a fork. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. A light, fluffy lemony side dish that goes great with chicken, fish or beef. Quinoa is as easy to make as rice and any herbs/spices can be added for extra f.

Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of. DIRECTIONS 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. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).

In a small saucepan, bring water to a boil. Add quinoa and 1/4 teaspoon salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat.

Add the basil, cilantro, mint, lemon. Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl. Prep all the veggies. Add in the quinoa seasonings, i.e. lemon zest, lemon juice, parsley, thyme, sliced almonds, and radishes in the end.

Give it a toss and serve. A note on the salt that is used: In my opinion, the amount of salt that I listed in the recipe is not enough for flavorful lemon quinoa, but it is a great place to start.

List of related literature:

Cover, reduce the heat to low, and simmer for 15 minutes, or until the quinoa is tender but still slightly crunchy.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

We started by toasting the quinoa to bring out its flavor before adding liquid to the pan and simmering the seeds until nearly tender.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Reduce the heat to medium—low, cover, and simmer for about 20 minutes, or until the quinoa grains “pop” (a white halo appears around each grain) and are cooked through.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Rinse and drain the quinoa every 8–12 hours for 1–2 days, until most ofthe seeds have sprouted tiny roots.

“Becoming Raw: The Essential Guide to Raw Vegan Diets” by Brenda Davis, Vesanto Melina
from Becoming Raw: The Essential Guide to Raw Vegan Diets
by Brenda Davis, Vesanto Melina
Book Publishing Company, 2011

Sometimes referred to as a “super grain,” quinoa is high in protein, and its protein is complete, which means it possesses all of the amino acids in the balanced amounts that our bodies require.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Untreated quinoa seeds are coated in a bitter-tasting toxic glycoside called saponin, which acts as a deterrent to birds and insects.

“Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia” by Christopher Martin Cumo
from Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia
by Christopher Martin Cumo
ABC-CLIO, 2013

My recommendation is to start experimenting with quinoa, because I consider it one of the most accessible of all whole grains, and because it’s so easy to cook.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Quinoa (pronounced ‘keen-wah’) is a gluten-free grain-like seed that contains more antioxidants than any other grain.

“The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation” by Karen Fischer
from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation
by Karen Fischer
Exisle Publishing PTY Limited, 2018

Be sure to rinse the quinoa well in cold water before cooking it; this removes saponins that can give it a strange soapy taste.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

View all posts

2 comments

Your email address will not be published. Required fields are marked *

  • This was just such a blah of a video, Naomi! Come on, you can do better than this! The quinoa looked soggy, you don’t double the amount of water when cooking quinoa. Also why didn’t you use the zest of the lemon instead of using lemon infused oil?

  • You should try adding chopped tomato and chopped mintleaves. And top it with choppede red onion and chopped olives or chopped almonds or roasted pinenuts. And you should not put salt in water with the quinoa when cooking the quinoa.. you can always put salt in the salade to taste.