|1 1/2 tbsp
||marjoram or oregano
||rosemary leaves (crumbled)
||parsley leaves (chopped)
||lemon juice (fresh)
||lemon zest (grated)
||Place the quinoa in a large bowl. Fill with cold water. Drain into a strainer and repeat the rinsing and draining four 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.
From the mint family, marjoram provides a distinct and unique flavor to dishes.
A wonderful dried herb used often in tomato sauces. Combined with basil, it contributes to the distinctive character of many Italian dishes. Oregano is also indispensable in Greek cuisine. Oregano adds great flavor to soups, salads, pizza, and meat dishes.
Organic quinoa (pronounced keen-wah) is a light, fluffy, edible seed that feels and tastes more like a grain.
Thanks to its mild, somewhat nutty and irresistible flavor, organic quinoa is an immensely popular
food. But this "mother grain" is also valued for its tremendous nutritional content.
America's most popular herb! Our freshly dried parsley leaves will help to accentuate and complement other, more bold flavors in your cooking.
Rosemary is distinguishable by its needle-like leaves. Used in many dishes, rosemary provides a rich and abundant flavor. Rosemary is extremely high in iron, calcium, and Vitamin B6.
Whole thyme is used in many dishes. Primarily, it is used to flavor meat dishes (lamb), soups, and stews.