Quinoa, Take II
This week for Sweetnick's ARF Challenge I'm posting another quinoa recipe. This one I made on Saturday and didn't taste as good as the one earlier in the month, but it was delicious all the same. I'm hoping to try yet another one next week, so you'll have to stay tuned for that one also.
This recipe is light (comes from Weight Watcher's website) and fresh tasting. I think it needs slightly more lemon juice and zest than the recipe calls for so keep that in mind if you decide to make it. Otherwise, it would go perfect with something grilled (maybe some white fish or lightly seasoned chicken), and it will be something I'll make again once summer comes around.
Toasted Quinoa Salad with Lemon and Herbs
(courtesy of Weight Watcher's)
- 2 tsp olive oil, extra-virgin, divided
- 10 oz uncooked quinoa
- 1 1/4 cup water
- 1/4 cup fresh lemon juice, about the juice of 2 lemons
- 2 tsp lemon zest, about the zest of 1 lemon
- 1/4 cup parsley, fresh, chopped
- 1/4 cup watercress, fresh, chopped
- 1 Tbsp thyme, fresh, chopped
- 2 medium stalk celery, diced
- 1 medium cucumber(s), diced
- Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Toast quinoa in oil until fragrant, about 5 minutes. Add water; cover, reduce heat to low and let steam for 15 minutes.
- Place toasted, steamed quinoa in a large bowl and add remaining ingredients; mix well. Let mixture rest for 15 minutes to an hour to allow flavors to combine. Serve at room temperature. Yields about 1 cup per serving.
Makes 6 servings each having 4 points. Also, this recipe is CORE if you follow the WW program.
Comments