Lemon Parsley Quinoa Recipe
A high protein Continental recipe with -/2 quinoa, -1/4 water, extra virgin olive oil. Ready in 30 min, serves 3.
Curated byLucas Dubois🇫🇷
Instructions
11 steps- 1
To begin making the Lemon Parsley Quinoa Recipe, wash and soak the quinoa in 2-1/4 cups of water for about 10 minutes
-/2 quinoa(1 cups)-1/4 water(2 cups)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1) - 2
In a pressure cooker, heat olive oil on medium flame, add in the chopped garlic, star anise and dry red chillies
extra virgin olive oil(1 tablespoon)cloves garlic - finely chopped(4)dry red chillies(3)star anise(2)parsley leaves - chopped(1/4 cup)extra virgin olive oil(1 teaspoon) - 3
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
-/2 quinoa(1 cups)-1/4 water(2 cups)cloves garlic - finely chopped(4)salt - to taste - 4
Pressure cook for 4-5 whistles and turn off the flame
- 5
Allow the pressure to release naturally
- 6
Once the pressure has released naturally, open the cooker and transfer the quinoa into a mixing bowl
-/2 quinoa(1 cups) - 7
To the cooked quinoa add freshly squeezed lemon juice, chopped parsley and olive oil and give it a good mix
-/2 quinoa(1 cups)extra virgin olive oil(1 tablespoon)cloves garlic - finely chopped(4)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1)extra virgin olive oil(1 teaspoon) - 8
Check the taste and adjust accordingly
salt - to taste - 9
Transfer the Lemon Parsley Quinoa to a serving bowl and serve hot or warm
-/2 quinoa(1 cups)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1) - 10
Serve Lemon Parsley Quinoa along with Baked Tomato Basil Chicken Recipe, Summer Salad Recipe and Red Wine Sangria Cocktail Recipe
-/2 quinoa(1 cups)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1) - 11
Finish the meal with a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce
Rate this recipe
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Lemon Parsley Quinoa Recipe
A high protein Continental recipe with -/2 quinoa, -1/4 water, extra virgin olive oil. Ready in 30 min, serves 3.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Lemon Parsley Quinoa Recipe, wash and soak the quinoa in 2-1/4 cups of water for about 10 minutes
-/2 quinoa(1 cups)-1/4 water(2 cups)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1) - 2
In a pressure cooker, heat olive oil on medium flame, add in the chopped garlic, star anise and dry red chillies
extra virgin olive oil(1 tablespoon)cloves garlic - finely chopped(4)dry red chillies(3)star anise(2)parsley leaves - chopped(1/4 cup)extra virgin olive oil(1 teaspoon) - 3
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
-/2 quinoa(1 cups)-1/4 water(2 cups)cloves garlic - finely chopped(4)salt - to taste - 4
Pressure cook for 4-5 whistles and turn off the flame
- 5
Allow the pressure to release naturally
- 6
Once the pressure has released naturally, open the cooker and transfer the quinoa into a mixing bowl
-/2 quinoa(1 cups) - 7
To the cooked quinoa add freshly squeezed lemon juice, chopped parsley and olive oil and give it a good mix
-/2 quinoa(1 cups)extra virgin olive oil(1 tablespoon)cloves garlic - finely chopped(4)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1)extra virgin olive oil(1 teaspoon) - 8
Check the taste and adjust accordingly
salt - to taste - 9
Transfer the Lemon Parsley Quinoa to a serving bowl and serve hot or warm
-/2 quinoa(1 cups)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1) - 10
Serve Lemon Parsley Quinoa along with Baked Tomato Basil Chicken Recipe, Summer Salad Recipe and Red Wine Sangria Cocktail Recipe
-/2 quinoa(1 cups)parsley leaves - chopped(1/4 cup)lemon - juice freshly squeezed(1) - 11
Finish the meal with a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce
Rate this recipe
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