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Back to Recipe List	* Exported from MasterCook * Quinoa Pilaf with Lemon and Thyme Recipe By : MCT News Service Serving Size : 5 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- minced 1 tablespoon olive oil Salt and pepper 1 1/2 cups quinoa -- rinsed and dried on a towel 1 1/4 cups low-sodium chicken broth 1 teaspoon grated lemon peel 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 2 teaspoons fresh lemon juice 2 tablespoons minced fresh basil, parsley, cilantro and/or scallions Combine the onion, oil and 1/4 teaspoon salt in a large saucepan. Cover and cook over Medium-Low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Stir in the quinoa, increase the heat to Medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to Low, cover and simmer until the quinoa is transparent and tender, 16 to 18 minutes. Remove the pot from the heat, lay a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 minute, then fluff the quinoa with a fork. Stir in the lemon juice and fresh parsley or herbs. Season with salt and pepper to taste and serve. Serves 4 to 6. Source: "Lansing State Journal, 2/21/11" S(MC formatting by): "Bobbie" Yield: "4 to 6 servings" NOTES : Bobbie's Note: This was a wonderful side dish with fish. I made one change, I didn't have a fresh lemon and instead of grated lemon peel, used 2 drops lemon flavoring and for the fresh lemon juice, used bottled. At the end I added parsley and green onion tops. Contributed to the FareShare Gazette by Bobbie; 17 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 6g Fat (23.0% calories from fat); 10g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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