Quinoa with a Lemony Flavor

1. 1

   Heat a medium-small heavy skillet, and pour the quinoa into it.

2. 2

   Let the grains heat slowly, swirling them around and back and forth until they start to pop and crackle and turn lightly brown.

3. 3

   Remove from the heat, and transfer the toasted grains to a small heatproof baking dish with a tight-fitting lid.

4. 4

   Pour the boiling water over, and stir in the salt, lemon peel, lemon juice, and saffron or turmeric.

5. 5

   Cover (if the lid isnt tight, seal the top first with a piece of aluminum foil), and bake in a preheated 400 oven for 25 minutes.

6. 6

   I particularly like this surrounded by some roasted vegetablesa parsnip, a very small zucchini, a wide strip of red pepper, a slice of fennel.

7. 7

   The vegetables, except for the zucchini, will take 510 minutes longer, so, after rubbing a little olive oil and salt over them, put them on a Silpat-lined baking sheet and start roasting them that much ahead, then slip the dish of quinoa alongside and let them finish roasting together.

* Per serving · 4 servings · Values may vary.

No additional tips available.