1 cup quinoa
2 cups vegetable broth
1 Tablespoon margarine
1 large onion, chopped
2 cloves garlic, chopped
1/2 teaspoon lemon zest
1/2 Tablespoon dried leaf thyme
2 Tablespoons flat-leaf parsley
Salt and pepper to taste
Rinse quinoa in a strainer and remove any debris. Place in a large
non-stick saucepan and toast, until it darkens slightly. Add
broth. Bring to a boil, cover, reduce heat, and simmer about 20
minutes, until tender. In another skillet, heat margarine; add
onion and garlic; and cook until tender (about 3 minutes). Stir in
quinoa, lemon zest, thyme, parsley; salt and pepper to taste.
Note: The grains have a coating of saponin which must be removed.
Otherwise, you'll end up with a bitter product. Rinse for a few
minutes, working the grains with your hand under the running water.