Active Time
45 MIN
Total Time
1 HR
Serves : 6 as a first course
© John Kernick

How to Make It

Step 1    

In a medium saucepan of salted boiling water, cook the quinoa until tender, about 10 minutes. Drain well and spread on a baking sheet. Let stand, stirring occasionally, until very dry, about 30 minutes.

Step 2    

Set a fine sieve over a heatproof bowl. In a medium skillet, heat 1/4 inch of canola oil. Add half of the quinoa and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp, 1 to 2 minutes; drain in the sieve and spread on paper towels. Season with salt.

Step 3    

In a medium bowl, toss the cooked and crisped quinoa with the lemon oil, lemon juice, shallot and chives; season with salt.

Step 4    

Spread the yogurt on plates. Drizzle with olive oil and sprinkle with salt. Top with the quinoa and sprouts and serve.

Suggested Pairing

Pair this quinoa dish with a focused, lively white Burgundy.

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