Quinoa is quickly becoming the darling of the culinary world. This grain is gluten free, extremely digestible and packed with complete protein. It has a light and nutty taste that can be enhanced by an array of flavors.
In this recipe I also steam the quinoa, which results in a lighter product - no clumps. It is definitely worth the extra step!
1 cup quinoa
2 cups water
1 1/2 tablespoons olive oil
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup fresh chives
Cook quinoa in a medium pot of boiling salted water, uncovered, until almost tender, about 15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over simmering water until tender, fluffy, and dry, about 10 minutes.
Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes. Transfer quinoa to a bowl and stir in oil, zest, lemon juice, chives and 1/4 teaspoon salt.