Name: Light Quinoa Pilaf
Total time: PLACEHOLDER
Ingredients: 1 medium onion, chopped fine; 1 teaspoon olive oil; Salt; 2 cups quinoa, rinsed; 1 3/4 cups low-sodium chicken broth; 1 teaspoon grated zest from 1 lemon; 2 teaspoons minced fresh thyme leaves; 2 teaspoons juice from 1 lemon; Ground black pepper

Why This Recipe Works

For our quinoa pilaf recipe, we toasted the quinoa prior to adding liquid; this ensured plump individual grains and also intensified the subtler flavor undertones. Next, we added the chicken broth, which was the clear winner when tested side by side with pilafs made with water. The broth gave our quinoa pilaf recipe excellent body and fortified the other flavors in the dish. After the quinoa had simmered, we pulled the pan off the heat and let it sit, covered, to allow the grains to steam. The result—evenly cooked and slightly crunchy—proved our theory that quinoa was perfect for this method of cooking.

Before You Begin

If your market does not carry quinoa, try the local natural food store, which will certainly sell it. Quinoa must be thoroughly rinsed before cooking to remove the bitter exterior coating, called saponin. The seeds are washed before packaging, but a bit of the compound may remain; it is worth the precaution, as a small amount of saponin can ruin a dish. It’s easy to tell when quinoa is done, as the brown seeds turn translucent.

Instructions

Combine the onion, oil, and ½ teaspoon of salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.

Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and lemon zest and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is transparent and tender, 16 to 18 minutes.

Remove the pot from the heat and lay a clean, folded kitchen towel underneath the lid (see the illustration below). Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the thyme and lemon juice and season with salt and pepper to taste.