I love it when I come across a recipe that is already low-FODMAP. This Lemon Herb Quinoa recipe from Food.com is perfect. Flavorful, easy to make, and easy on the belly. Plus, it uses ingredients that I usually have on hand: quinoa, parsley, lemons and dried herbs. It all comes together in a delightful combination.
Food.com has a wonderful recipe on how to rinse and toast quinoa: How to Properly Clean & Toast Quinoa. It should help a lot if this is your first time using quinoa.
Now, I would like to discuss cooking quinoa. Typically, recipes call for 2 cups water or liquid to 1 cup quinoa. I have found that the quinoa turns out fluffier using only 1 1/2 cups water. Then I use the "simmer and steam" method, much like I do with rice in my Cilantro Lime Rice recipe. Let the quinoa simmer on low, covered (no peeking!), for about 15 minutes. Then remove the pan from the heat and steam for about 5 to 10 minutes, keeping it covered. Voila, perfectly fluffy quinoa.
Now all you have to do is add some herbs and seasonings and you've got an amazing and delicious side dish. I like to serve this with my Creamy Dijon & Dill Baked Salmon. So good!
Lemon Herb Quinoa
Low-FODMAP, Gluten-Free, Vegan, Dairy-Free
adapted from Food.com
1 tablespoon olive oil
1 cup quinoa, rinsed
1 1/2 cups water
1 teaspoon dried marjoram
3/4 teaspoon salt (I used 1 teaspoon kosher salt)
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
3 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
- Heat olive oil in a 2-quart saucepan over medium-high heat. Add the quinoa and saute until quinoa dries out and is lightly toasted (it will make popping noises, then start to brown), about 5 minutes.
- Pour in the water and add the marjoram, salt, thyme, rosemary and black pepper. Bring to a boil, reduce heat to low and cover. Simmer about 15 minutes. Remove pan from heat, but keep the lid on. Steam for an additional 5 to 10 minutes, or until water is absorbed.
- Stir in the fresh parsley, lemon juice and zest and serve.