Lemon Scented Quinoa. - Vegan.



Lemon Scented Quinoa - Vegan
photo by Martha Stroud-Merry

This is my knock-off version of the Lemon Scented Quinoa salad that I ate today at the Wheatsville Co-Op Deli on Guadalupe Ave. in Austin, TX.  Don't let quinoa (KEEN-wa) scare you.  If you can make oatmeal, couscous, or Stove Top Stuffing, you can definitely make quinoa. 

How to Cook Quinoa

Step 1:  Start off by soaking your quinoa.  You can soak for an hour or more without a negative impact but 15 minutes will do the trick.  After soaking, rinse for two or three minutes in a fine metal mesh strainer.   If you don't have a colander that is fine enough, you can line your regular colander with cheesecloth or paper towels to get the job done. 

Step 2:  Add one part quinoa to one and a quarter parts liquid.  As always, choose the liquid that best suits the dish you are making.  Bring to a simmer and then reduce to low.  Cover and cook for between 30 and 35 minutes.   Remove from heat and let sit covered for an additional five minutes. Fluff and serve. 

Lemon Scented Quinoa - Vegan
serves 4

1/2 c. garbanzo beans, rinsed and drained
1/4 red onion, diced
1/4 c. fresh cilantro, chopped
1/4 c. tahini
juice of 1 large lemon
1 small clove garlic, minced
1/2 t. fresh lemon zest
*water
*cooked white quinoa
1/2 t. salt, or to taste

Prep:  Measure 1 cup uncooked white quinoa, soak and rinse as detailed above.  Add to saucepan with 1-1/4 cups water and cook according to directions above.  

Mix tahini, lemon, and garlic in a small bowl or measuring cup.  Add water and whisk with a fork until your sauce is the consistency of a nice smooth "gravy."  Combine cooked quinoa, sauce, and the rest of the ingredients.  Mix well with a rubber spatula.   This is even better the second day when the flavors have had a chance to marry.  Enjoy!