Quinoa Pilaf

By mariannefeldman

http://www.cooksillustrated.com/recipes/7676-quinoa-pilaf-with-herbs-and-lemon#
QUINOA PILAF WITH HERBS AND LEMON
From Cook's Illustrated | January/February 2014


WHY THIS RECIPE WORKS:
Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut the water back to ensure tender grains with a satisfying bite. We toast the quinoa in a dry skillet to develop its natural nutty flavor and finish our pilaf with a judicious amount of boldly flavored ingredients.

Quinoa Pilaf with Herbs and Lemon Could we turn this superfood into a dish we’d really want to eat? Watch the Video
SERVES 4 TO 6

Ingredients

• 1 1/2 1 1/2 1/2 cups prewashed quinoa
• 2 2 2 tablespoons unsalted butter, cut into 2 pieces
• 1 1 1 small onion, chopped fine
• 3/4 3/4 3/4 teaspoon salt
• 1 3/4 1 3/4 3/4 cups water
• 3 3 3 tablespoons chopped fresh herbs
• 1 1 1 tablespoon lemon juice

Preparation

Step 1

INSTRUCTIONS
1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.

2. Return now-empty pan to medium-low heat and melt butter. Add onion and salt; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.

3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork, stir in herbs and lemon juice, and serve.