Lemon Scented Quinoa Recipes

GARDEN VEGETABLES WITH LEMON-SCENTED QUINOA

Garden Vegetables with Lemon-Scented Quinoa image

This colorful vegetable and grain side dish recipe leads a double life! Serve it as a side to turkey or roast beef, or for a light supper, it can be a meatless main dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
2 teaspoons finely shredded lemon peel
1 tablespoon fresh lemon juice
1 bag (12 oz) frozen garden vegetable medley
2 tablespoons butter or olive oil
1 medium yellow bell pepper, cut into 1/2-inch squares
1/2 cup thin strips red onion

Steps:

Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
Meanwhile, cook garden vegetable medley as directed on bag.
In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

LEMON-SCENTED QUINOA

Lemon-Scented Quinoa image

Don't let the much-touted health benefits of this fluffy grain put you off-it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

Provided by Lillian Chou

Categories Side Vegetarian Quick & Easy Lunch Lemon Quinoa Healthy Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 4

Ingredients

1 cup quinoa
1 1/2 tablespoons olive oil
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice

Steps:

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 teaspoon salt.

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