Quinoa has more protein than any other grain. If unavailable, substitute 3 cups hot cooked rice or couscous.
This recipe goes with Gulf Snapper with Avocado-Tomatillo Sauce
Yield: Makes 4 1/2 cups
- 1 1/4 cups uncooked quinoa
- 2 1/2 cups water
- 3/4 teaspoon salt
- 1 tablespoon lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Rinse quinoa according to package directions. Combine quinoa, water, and salt in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer, covered, 20 minutes. Transfer to a large bowl.
- Combine quinoa and remaining ingredients.
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