For 4 servings
Prep and cook time: 40 min
Cannot be frozen
185 g | 6 1/2 oz | 1 cup mixed quinoa, rinsed and drained
500 ml | 18 fl oz | 2 cups water
2 tbsp extra-virgin olive oil
2 tbsp lemon juice lemon wedges, to garnish
rosemary sprigs, to garnish
freshly ground black pepper
1 Place the drained quinoa in a large, heavy-based saucepan set over a moderate heat. Cook until dried out and lightly toasted, stirring from time to time.
2 Cover with the water, bring to the boil, and then cover with a lid. Cook over a low heat until tender to the bite, about 20 minutes.
3 Remove from the heat and set aside to cool, still covered, for 10 minutes.
4 Fluff with a fork and stir in the olive oil, lemon juice, and salt and pepper to taste. 5 Serve with a garnish of lemon wedges and rosemary sprigs on the side.