- Preparation Time
- Under 30 min
- Difficulty
- Easy
- Occasion
- General
- Recipe Type
- Vegetarian
- Cuisine
- American Cuisine
Quinoa is so healthy, but I hadn't succeeded yet to find a way to prepare it so it is tasty enough for my crew. Then I saw this recipe for Parmesan Quinoa in Susie Fishbein's cookbook, Kosher by Design: Teens and 20-Somethings. As it turns out, mixing quinoa with Parmesan cheese was the secret to making quinoa a popular dish in my home.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 1 tablespoon | 238.33 | 26.96 | 0.7 |
  | 1 cup | 25.6 | 128 | 128 |
  | 2 cup | 153.6 | 0 | 0 |
  | 2 teaspoon | 16.22 | 0.06 | |
  | 2 tablespoon | 5.18 | 0.12 | |
  | 1.25 tablespoon | 0 | ||
  | 1 nos | 28 | 0.07 | |
  | 2 teaspoon | |||
| Total | 466.93 | 155.21 | 128.7 | |
Preparation Method
- 01 Melt Butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, unTil lightly browned, about 5 minutes.
- 02 Stir in broth, and bring to a bOil. Reduce to a simmer, cover, and cook for 15 minutes, or unTil quinoa is tender.
- 03 In a bowl, toss quinoa together with Garlic, Parsley, Thyme, Salt, and Onion.
- 04 Sprinkle with Lemon Juice, and serve.
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