Lemon Scented Quinoa with honey and mint

By heathaly

Ingredients

• 1 1 1 Tbsp. finely grated lemon zest
• 2 2 2 Tbsp. fresh lemon juice
• 1/2 1/2 1/4 stick (1/4 c.) unsalted butter, or 1/4 c. olive oil
• 1 1 1 Tbsp. mild honey
• to and black pepper to taste
• 2 2 10 c. (about 10 oz.) quinoa
• 4 4 4 scallions, thinly sliced
• 1/2 1/2 1/2 c. chopped fresh mint

Details

Servings 8
Adapted from sweetamandine.com

Preparation

Step 1

Rinse the quinoa in three changes of cold water to remove any bitter coating. Bring a 4- to 5- quart pot of salted water to a boil, add the quinoa, and cook for about 7-8 minutes, until just slightly tender. (Think al dente pasta.)

Drain the quinoa in a sieve, then set the sieve over an inch of simmering water in the same pot. (Make sure that the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy, and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3-5 minutes.

Meanwhile, make the dressing: Whisk together the lemon zest and juice, butter or oil, honey, salt, and pepper. Gently fold the quinoa into the dressing with a rubber spatula, then fold in the scallions and mint. Taste, and add more salt and pepper, if you'd like. Serve at any temperature.

Makes enough for eight.