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This low-sodium version completely removes the added salt, which was the primary source of high sodium. Flavor is built by toasting the quinoa and adding garlic powder, black pepper, fresh lemon juice, and parsley. Using water or no-salt-added broth is crucial to keep the sodium content minimal.
A fluffy and flavorful low-sodium quinoa recipe, seasoned with garlic, black pepper, and finished with fresh lemon juice and parsley instead of salt.
Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.
Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.
Carefully pour the water (or no-salt-added broth) into the saucepan with the quinoa. Add the garlic powder and black pepper, then give it one quick stir to combine.
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.
Remove the lid and gently fluff the quinoa with a fork, separating the grains. Stir in the fresh lemon juice and chopped parsley. Serve warm.
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A fluffy and flavorful low-sodium quinoa recipe, seasoned with garlic, black pepper, and finished with fresh lemon juice and parsley instead of salt.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 33.64 calories per serving with 0.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
