SPANISH QUINOA
Steps:
- 1. Prepare all ingredients as specified. 2. Sweat onion in 2 tablespoons extra virgin olive oil. Add bay leaf and season with salt and pepper 3. Add quinoa once onion is tender; add water. Bring to a boil, then turn down to a simmer and cover. Stir every 5 minutes. Cook for about 20 minutes or until tender but not mushy. The quinoa should have a bite but not be crunchy. If the quinoa is still not tender enough, add more water and continue to cook until desired texture is achieved. 4. Once quinoa is cooked and all the water is absorbed, lay out on a sheet tray to cool. 5. Once quinoa is cooled (room temperature is fine), place in a mixing bowl and add the rest of the vegetables, lemon zest, herbs, and half the pumpkin seeds. Dress with the remaining extra virgin olive oil. Add lemon juice in small amounts until desired acidity level has been achieved. Adjust salt and pepper as needed. 6. Transfer quinoa to a serving dish, garnish with the remaining pumpkin seeds, and serve.
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