Lemon Rosemary Quinoa (with Broccoli & Mushrooms)

This dish was actually a cheap dinner idea I thought up on the fly one day. I had lemons and quinoa already on hand when I was planning out my grocery list for the week, so I wanted to try and think of something that I could use those in before going to the store. You know, try to save a little money by having to buy less for dinner. ;)

Then I thought, why not put them together? I thought it would be a great combination with some herbs, and maybe some other vegetables. I decided to use rosemary this time, but I think I may experiment in the future with other herbs, too!

The quinoa itself was quite tasty. Light and fluffy with a tangy lemon flavor and the wonderful rosemary aroma. I think this dish would go great as a rice substitute to serve with your favorite fish dish. I decided to add some broccoli and mushrooms to mine to make the dish feel more like a meal than a side, and it was actually quite filling! If serving as a side, you can omit the vegetables all together if you prefer, although the broccoli makes it especially tasty.

Lemon Rosemary Quinoa with Broccoli

Ingredients:

Lemon Broccoli:

• Enough water to cover the bottom of your pan
• 6 Small Heads of Broccoli, chopped, main stems removed
• 1/3 of a fresh Lemon, juice only
• Salt and Pepper (to taste)
• 8oz Can Mushrooms, drained (optional)

Lemon Rosemary Quinoa:

• 1 Cup Quinoa
• 2 Cups Water
• 1/2 tsp salt
• 2/3 of a fresh Lemon, juice only
• 1 TBSP Fresh Rosemary

Directions:

Both dishes take about the same amount of time to cook, but I think it is best to start your quinoa first because it takes so long to clean. I washed and chopped my broccoli while waiting on the quinoa to come to a boil. I have placed the broccoli directions first though. You stir everything into the quinoa at the end, so it just made more sense to me to end the recipe there.


Lemon Broccoli:
Place cleaned, chopped broccoli into a large saucepan (be sure to use one with a lid). Pour enough water into the pan to completely cover the bottom. Cover and cook over medium-high heat until the broccoli turns a bright green and just begins to soften, but is still firm (I didn't time this, but I'd guess about 5-7 minutes). Drain liquid and place broccoli back over heat, but reduce to medium. Stir in the juice of  1/3 fresh lemon and add salt and pepper (to taste). Continue cooking, stirring occasionally, until broccoli reaches desired crispness. I like mine with a crunch, but my husband prefers his very soft, so it's really up to your preference. An additional 10 minutes should do it.

Here is what mine looked like when finished

If using canned mushrooms, they heat up super fast so you can add them in to the broccoli for the last couple minutes of cook time.

 Lemon Rosemary Quinoa:

Thoroughly clean the quinoa until it no longer turns water cloudy. I find it is easiest to just put the quinoa into a fine mesh strainer and run your fingers through it directly under running water. I keep a bowl underneath and empty it periodically so I can tell when the water is no longer turning cloudy.

Next pour 2 cups water, salt, and quinoa into a medium saucepan. Bring to a boil, then cover and reduce heat to low. (Now would be a good time to start your broccoli, it takes about 15-20 minutes to cook) Let quinoa simmer for about 15 minutes, then remove from heat but keep covered for an additional 5 minutes. The quinoa should have absorbed all the water at this point, and should be nice and fluffy. Juice 2 thirds of a fresh lemon over the quinoa and add in the rosemary. Stir to combine, then mix in the cooked broccoli and mushrooms (if using). Garnish with a couple of fresh sprigs of rosemary and serve!