I love smoked paprika — and even more, I love when I’m able to add the word “smoky” to a recipe title. It seems to add allure and mystery — and it always hints towards deliciousness.
This is no ordinary quinoa my friends, each seed (yup, quinoa is a seed, not a grain), is packed with the flavors of the smoked paprika and fresh lemons.
Whenever you cook anything like this, (simmering food in a liquid, like rice, lentils, couscous, etc.), you should always think about adding flavors to the water or using a flavored liquid instead, such as stock, broth, or even fruit juice. Doing this will always make whatever you’re cooking more interesting and exciting.
This is an ideal, quick and easy side dish for almost any meal. It would be perfect with Apple-Bacon Roasted Chicken (pictured below) for a lovely, casual weekend get together. Enjoy!
If you want more “smoky” recipes, check out the list below:
Somky Tomato Fish Stew
Smoky Red Lentil “Hummus”
Smoky Tomato Chipotle Bacon Deviled Eggs
Smoky Lemon Vegetable Quinoa
Smoky Chipotle Breakfast Nachos
Smoky Paprika-Bacon Roasted Turkey
Smoky Chipotle Parmesan French Fries
- 1 cup dry quinoa
- 1-3/4 cups water
- 1 tablespoon olive oil
- 1 tablespoon lemon zest from about 1 small lemon
- 2 tablespoons fresh lemon juice from about 1 small lemon
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
In a small to medium-sized sauce pan, combine all of the ingredients.
Gently stir to be sure everything is mixed in.
Bring to a boil, then reduce the heat to low, cover the pan, and simmer until all of the liquid has been absorbed, about 15 minutes.
Stir to fluff it up a bit.
If you have Meyer lemons, use them!