Ingredients: 1-1/2 cups Quinoa,2-1/4 cups Water,1 tablespoon Extra Virgin Olive Oil,4 cloves Garlic – finely chopped,3 Dry Red Chillies,2 Star anise,Salt – to taste,1/4 cup Parsley leaves – chopped,1 Lemon – juice freshly squeezed,1 teaspoon Extra Virgin Olive Oil
Time in minutes: 30 Servings: 3 Course: Main Course Diet: High Protein Vegetarian
Instructions: To begin making the Lemon Parsley Quinoa Recipe, wash and soak the quinoa in 2-1/4 cups of water for about 10 minutes.In a pressure cooker, heat olive oil on medium flame, add in the chopped garlic, star anise and dry red chillies. Once the spices begin to sizzle and the garlic turns into a light brown colour, add in the quinoa along with the water, season with some salt and close the pressure cooker. Pressure cook for 4-5 whistles and turn off the flame. Allow the pressure to release naturally. Once the pressure has released naturally, open the cooker and transfer the quinoa into a mixing bowl. To the cooked quinoa add freshly squeezed lemon juice, chopped parsley and olive oil and give it a good mix. Check the taste and adjust accordingly. Transfer the Lemon Parsley Quinoa to a serving bowl and serve hot or warm.Serve Lemon Parsley Quinoa along with Baked Tomato Basil Chicken Recipe, Summer Salad Recipe and Red Wine Sangria Cocktail Recipe. Finish the meal with a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce