Lemon and Herb Quinoa: An easy to make, vegan and gluten free seasoned quinoa recipe that you can serve as a side dish with meat, fish, or vegetable dishes or just by itself for a light lunch.
1 Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.
2 Add in the minced garlic and saute for 30 seconds.
3 Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.
4 Turn the heat off and let it rest for 10 minutes with the lid on.
5 Fluff the now-cooked quinoa with a fork.
6 Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.
7 Give it a gentle toss and serve while it is still warm.
