Lemon Basil Quinoa Recipes

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Steps:

• Rinse quinoa in mesh strainer; drain. Add to small saucepan with water; bring to boil. Cover; simmer on low heat 15 min. Remove from heat. Let stand 5 min. Spoon into large bowl. Refrigerate 1 hour.
• Mix mayo, dressing and lemon juice until blended.
• Fluff quinoa with fork. Add mayo mixture and remaining ingredients; mix lightly.

Steps:

• Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

Steps:

• In a small saucepan, bring water to a boil. Add quinoa and 1/4 teaspoon salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.,

Steps:

• Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
• In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
• Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Steps:

• Rinse quinoa and prepare (1 cup quinoa, 2 cups broth) on stove or in rice maker.
• Chop bell pepper, red onion, and tomatoes tomatoes and combine in large bowl. Add spinach and arugula to bowl. Julienne basil and add to bowl.
• Dressing: Zest and juice lemons for 2 teaspoons lemon zest and 1/4 cup lemon juice. Combine lemon juice and zest in a food processor with garlic, basil, salt and pepper. Blend adding olive oil until well blended.
• Pour 1/3 of dressing on ingredients in the bowl. Toss to combine.
• Add quinoa to bowl. Toss to combine. Add more dressing if needed.
• Serve hot or cold.