Ah, Friday is almost here! I am looking forward to a more laid back and productive weekend with great weather and no races planned. Miko is ready for long walks and play time.
I don’t know why it took me so long to try toasting hemp seeds because they came out great in this quinoa recipe. They take on a very unique smokey and nutty flavor with the perfect texture to liven up grains.
What irks me about a lot of quinoa recipes I look up is they call for 1/4 cup or more of oil. I’m not super anti-oil, but I’m sure I get plenty when we go out to eat and avoid using it at home and try to reduce it in general. Instead of oil, this savory and kicky quinoa recipe gets it’s flare from crunchy toasted hemp seeds and miso paste.
Cayenne Lemon Quinoa
- 2 cups quinoa, rinsed
- 1/2 cup toasted hemp seeds
- 1/4 tsp. cayenne or to taste
- 2 tsp. lemon zest
- juice of 1 lemon
- 1 tsp. cumin
- 1/2 cup chopped parsley (or dried is fine too)
- 1 tbsp. miso paste
- 3 cups water or veggie broth
- pepper to taste
- Bring quinoa, water, and miso paste to a boil in a medium pot.
- Reduce heat, cover, and simmer for 20 minutes until loose liquid is absorbed.
- Remove from heat and stir in hemp seeds, cayenne, lemon zest, lemon juice, cumin, parsley, and pepper.
- Serve warm or chilled and enjoy! Makes 4-6 servings.
This recipe is such a celebration of summer for me with tangy lemon and cayenne heat.
The toasted hemp seeds balance the texture of the quinoa nicely.
And it has kicky heat to it with a savory, nutty flavor.