Name: Slow-Cooker No-Fuss Quinoa with Lemon
Total time: 3 h
Ingredients: 1 1/2 cups prewashed white quinoa , rinsed; 1 onion , chopped fine; 2 tablespoons extra-virgin olive oil; Salt and pepper; 1 3/4 cups water; 2 (2-inch) strips lemon zest plus 1 tablespoon juice; 2 tablespoons minced fresh parsley

Why This Recipe Works

To keep the grains separate and fluffy during cooking, we toasted them in the microwave before adding them to the slow cooker. We dressed the quinoa simply, with lemon and parsley, to make a universally appealing side dish.

Before You Begin

You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa’s bitter protective coating (called saponin).

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave quinoa, onion, 1 tablespoon oil, and 1 teaspoon salt in bowl, stirring occasionally, until quinoa is lightly toasted and onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in water and lemon zest. Cover and cook until quinoa is tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.

Discard lemon zest. Fluff quinoa with fork, then gently fold in lemon juice, parsley, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.