Lemon Parsley Quinoa Recipe Recipe At Home

To begin making the Lemon Parsley Quinoa method, wash and soak the quinoa in 2-1/4 cups of moisture for about 10 mins.In a pressure cooker, burning up olive cooking oil on medium flame, toss in in the cut up garlic, star anise and arid red chillies. Once the spices begin to sizzle and the garlic turns into a light brown colour, toss in in the quinoa along with the moisture, augment the taste with some table salt and close the pressure cooker. Pressure burning up for 4-5 whistles and turn off the flame.

Allow the pressure to release naturally. Once the pressure has released naturally, open the cooker and transfer the quinoa into a mixing container. To the cooked quinoa toss in freshly squeezed lemon extract, cut up parsley and olive cooking oil and give it a good toss together. Check the non-sugary profile and adjust accordingly.

Transfer the Lemon Parsley Quinoa to a serving container and enjoy burning or mildly hot.enjoy Lemon Parsley Quinoa along with Baked Tomato Basil Chicken method, Summer Salad method and Red Wine Sangria Cocktail method.

Finish the meal with a dessert of Sticky Date (Fig) & Walnut Pudding method with Toffee condiment dip.