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Parve
Easy
3 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Quinoa (KEEN-wah) has a delicate, nutty flavor and chewy texture. It is lower in carbs than most grains and is considered a complete protein because it contains all eight essential amino acids. It’s packed with fiber, and is a great source of B vitamins and minerals. In this dish, lemon juice and parsley pair perfectly with the quinoa and veggies. For a change, we’re presenting a smaller recipe that will yield just 3–4 servings. It easily doubles triples and more.
1/2 cup quinoa
1 cup water
1/2 tablespoon Bartenura Olive Oil
1/2 medium red onion, chopped
1/2 cup chopped red pepper
3/4 cup sliced mushrooms (fresh or from a can)
1 teaspoon minced garlic or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/8 teaspoon black pepper or to taste
1/4 – 1/2 teaspoon dried dill or 1 cube Dorot Gardens Frozen Dill (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, for garnish
Rinse the quinoa in a fine-meshed strainer; drain thoroughly. Transfer it to a small pot, add the water, and bring to a boil. Reduce the flame to low and simmer, covered for 10–15 minutes. Turn off the flame. Let the pot stand, covered, for 5–10 minutes. Fluff the quinoa with a fork.
Heat the oil in a nonstick frying pan over a medium flame. Add the onion, pepper, mushrooms, and garlic and sauté for six to eight minutes or until golden. Add the cooked quinoa, salt, pepper, dill, and lemon juice. Cook and stir for five minutes, until heated through.
Sprinkle with parsley before serving.
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