Quinoa simmered in vegetable stock and forked through with parsley, mint, lemon juice and olive oil; a light side for fish, chicken or vegetables. Serves 4.
200g
400ml
15g
10piece
0.5piece
2tbsp
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 400ml | — | — | |
| 3 | | 15g | — | — | |
| 4 | | 10piece | — | — | |
| 5 | | 0.5piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — |
Tip the quinoa into the sieve.
Quinoa · 200 g
Rinse under cold running water for about 1 minute, rubbing it with your hand, to wash off its bitter coating.
Pour the stock into the medium saucepan.
Vegetable stock · 400 ml
Bring to the boil.
Turn the heat to its lowest and put the lid on.
Cook for 15 minutes, until the stock is absorbed and the grains show their little white tails.
Take off the heat and leave to rest, still covered, for 5 minutes.
Meanwhile, lay the parsley on the chopping board.
Flat-leaf parsley · 15 g
Lay the mint leaves on the board.
Fresh mint leaves · 10 pieceLift off the lid and fluff the quinoa with the fork.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceDrizzle over the olive oil.
Extra-virgin olive oil · 2 tbsp
Add the salt.
Salt · 0.5 tspAdd a pinch of pepper and fork everything through again.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the quinoa into the sieve.⏱ 10sResultQuinoa |
| 2 | Quinoastep 1 | | Rinse under cold running water for about 1 minute, rubbing it with your hand, to wash off its bitter coating.⏱ 1 minResultRinsed quinoaused in step 4 |
| 3 | 400 ml | | Pour the stock into the medium saucepan.⏱ 10sResultVegetable stock |
| 4 | Rinsed quinoastep 2 | | Add the quinoa.⏱ 10sResultQuinoa in stock |
| 5 | — | | Bring to the boil.⏱ 4 minResultBoiling quinoa |
| 6 | — | | Turn the heat to its lowest and put the lid on.⏱ 10s |
| 7 | — | | Cook for 15 minutes, until the stock is absorbed and the grains show their little white tails.⏱ 15 minResultSimmered quinoa |
| 8 | — | | Take off the heat and leave to rest, still covered, for 5 minutes.⏱ 5 minResultRested quinoa |
| 9 | 15 g | | Meanwhile, lay the parsley on the chopping board.⏱ 5sResultParsley sprigs |
| 10 | Parsley sprigsstep 9 |  | Chop it finely.⏱ 1 minResultChopped parsley |
| 11 | Chopped parsleystep 10 |  | Put it in the small bowl.⏱ 10sResultChopped parsley |
| 12 | 10 piece | | Lay the mint leaves on the board.⏱ 5sResultFresh mint leaves |
| 13 | Fresh mint leavesstep 12 | | Chop them finely.⏱ 30sResultFinely chopped mint |
| 14 | Finely chopped mintstep 13 | | Add them to the parsley.⏱ 10sResultChopped herbsused in step 16 |
| 15 | — | | Lift off the lid and fluff the quinoa with the fork.⏱ 30sResultFluffed quinoa |
| 16 | Chopped herbsstep 14 | | Add the herbs and fork them through.⏱ 20sResultQuinoa with herbs |
| 17 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 18 | Lemonstep 17 |  | Squeeze in the juice.⏱ 20sResultQuinoa with lemon |
| 19 | 2 tbsp | | Drizzle over the olive oil.⏱ 10sResultDressed quinoa |
| 20 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted quinoa |
| 21 | 1 pinch | | Add a pinch of pepper and fork everything through again.⏱ 20sResultSeasoned herbed quinoa |
| Total Time | 33 min | ||
| Nutrient | Per serving |
|---|---|
| 264kcal | |
| 8g | |
| 10g | |
| 1g | |
| 37g | |
| 2g | |
| 3g | |
| 1,097mg |
Quinoa simmered in vegetable stock and forked through with parsley, mint, lemon juice and olive oil; a light side for fish, chicken or vegetables. Serves 4.
What you’ll doYou will rinse quinoa, simmer it covered in stock until absorbed, rest it, then fork through chopped parsley and mint, lemon juice and olive oil.
