xiaoxl/recipe_data huggingface dataset:
Pineapple Sweet Potatoes
Category: side-dish
By Jo Allgauer

Baked sweet potatoes with a candied pineapple sauce!

Ingredients:
6  sweet potatoes
1 (20 ounce) can crushed pineapple
1 cup packed brown sugar
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground cloves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat. Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Yields: 1 9x13 inch pan

Calories: 232.2
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 57.9 g
Sugars: 40.9 g
Dietary fiber: 3.6 g
Protein: 1.9 g
Sodium: 62.4 mg
Lentil Soup


Ingredients:
Italian sausage, onion, green pepper, carrot, chicken broth, diced tomatoes, water, garlic, salt, pepper, dry lentils

Directions:
Brown sausage; drain off fat.
In a soup pot add sausage and next nine ingredients; bring to a boil.
Add lentils cover and simmer until lentils are tender.
Colcannon Chowder


Ingredients:
russet potatoes, water, salt, canola oil, green cabbage, onion, turkey sausage, carrot, 1% low-fat milk, pepper

Directions:
In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt.
Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes.
Set aside.
Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion.
Saute 10 minutes, tossing occasionally.
Add sausage; continue to saute about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown.
Add carrot; set aside.
With slotted spoon, remove about 3/4 cup potato pieces and add to skillet.
In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan.
Add contents of skillet; mix in enough milk for consistency desired.
Heat to simmering.
Season with salt and pepper.
New Orleans Cafe Brulot


Ingredients:
cinnamon sticks, whole cloves, lemon peel, brandy

Directions:
In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
In a small pan heat brandy till nearly boiling.  Remove from heat and ignite.  Pour over the mixture in blazer pan.
Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt.  Stir in coffee .
Pour into mugs and enjoy.
Bloody Mary


Ingredients:
lemon juice, salt, pepper, celery, tomato juice, green chili sauce, Worcestershire sauce

Directions:
"Add Smirnoff No.21 Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper. Pour back and forth between two mixing glasses. Strain into an ice-filled highball glass. Garnish with celery stalk."
Portabello Mushroom Lasagna


Ingredients:
kosher salt, extra virgin olive oil, dry lasagna noodle, unsalted butter, white flour, fresh ground black pepper, ground nutmeg, portabella mushrooms, parmesan cheese

Directions:
Preheat oven to 375*F.
Bring a large pot of water to a boil with 1 tbls. salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
To make the white sauce, bring the milk to a simmer in a large saucepan. Set aside.
Melt 8 tbls.(1 stick] butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter/flour mixture all at once. Add 1 tbls. salt, pepper, nutmeg, and cook over medium low heat, stirring first with the wooden spoon and then with a whisk, for about 3-5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems(save for another use or for making stock]. Slice the caps 1/4" thick. Heat 2 tbls. of oil and 2 tbls. of butter in a large 12" saute pan. When the butter melts, add half the mushrooms, and sprinkle with salt. Cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble, spread some of the sauce in the bottom of an 8x12" baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan cheese.
Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for about 15 minutes. Serve hot. Enjoy!
Note: To make ahead, assemble the lasagna and keep it refrigerated until ready to serve. Bake for an additional 10 minutes, until browned and bubbly.
Ireland's Simple Green Salad for 2 With Light Lime Vinaigrette


Ingredients:
limes, juice of, lime zest, champagne vinegar, white wine vinegar, salt, cracked black pepper, extra virgin olive oil, tomatoes, shallots, English cucumber, celery & leaves, carrot, fresh basil

Directions:
Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
Place the spinach leaves in an attractive wide salad bowl.
Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
Grate the carrot and place in in the center of the salad. Top with the basil, if using.
Serve dressing on the side and lightly drizzle.
Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.
Saffron Rice


Ingredients:
ghee, saffron, green cardamom pods, cinnamon stick, basmati rice, water

Directions:
Warm fat in a large pan. Add cinnamon, cardamon. Fry until fragrant.
Add rice and fry until covered and translucent.
Crush or pound saffron to release flavors.
Meanwhile bring saffron and water/stock in milk pan. When nearly boiling ad to rice. Cover and cook for 12-15 minutes.
Soup for Sick Days (Aka Poor Man's Polenta)


Ingredients:
yellow cornmeal, white cornmeal, chicken broth

Directions:
In a medium stockpot, bring chicken broth to a simmer.
Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture.
This also makes a great soup-base for other soups. You can make it as thin or as thick as you like by adjusting the amount of cornmeal.
This soup is bland until you add your favorite spices or seasonings.  We start with it like this -- perfect for sick days.
Creamy Veggie Potato Stew
Category: soups-stews-and-chili
By sal

This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.

Ingredients:
3 quarts water
8 large potatoes, peeled and sliced
4 large carrots, diced
2 stalks celery, chopped
2 small onions, chopped
⅓ cup butter
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon paprika
2 cups heavy cream

Directions:
In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid. Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 470.3
Fat: 24.1 g
Saturated fat: 14.9 g
Carbohydrates: 58.6 g
Sugars: 4.5 g
Dietary fiber: 7.8 g
Protein: 7.7 g
Cholesterol: 81.3 mg
Sodium: 463.3 mg
Country-Style Green Beans W/Bacon, Onions and Balsamic Vinegar


Ingredients:
green beans, bacon, pepper, onion, butter, dark brown sugar, butter

Directions:
Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
Drain on paper towels, set aside.
Add half a stick of butter to bacon grease, (4 Tbl.].
Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
Remove from heat.
In crockpot, put 2 cans (drained] green beans.
Sprinkle with a little salt and pepper.
Sprinkle with half the bacon, broken into small pieces.
Sprinkle with half the cooked onions.
Sprinkle with half, (1/2 tsp.], dark brown sugar.
Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.]LOL.
Drizzle with 1/2 Tbl. balsamic vinegar.
Repeat everything (*just draining one can, and add the fourth (last] can of green beans with the water from can pouring over evenly.].
Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
Cut up your 2 Tbl. butter into 8 pieces and dot top.
Cover and heat over high til hot throughout.
About 45 minutes.
You can also do this on the stove, or even in the oven in a casserole dish (covered.].
Cheeseburger Rolls - OAMC


Ingredients:
ground beef, onion powder, garlic powder, cheddar cheese, Ninety Minute Rolls, barbecue sauce

Directions:
Make one batch of 90 minute roll dough. Roll into 12 3" circles.
In a saucepan, brown ground beef.
Drain.
Add seasonings and stir.
Place 1 T of beef in center of 1 circle of dough.  Add 1 T. cheese.
Place second circle of dough on top and press to seal edges.
Place on a baking sheet that has been sprayed with cooking spray.
Bake at 350 for 10-15 minutes or until golden brown.
To prepare for oamc:  Allow to cool completely.  Wrap individually in plastic wrap and place in a freezer bag.  Seal, label the bag and freeze.
To reheat:  Allow to thaw in fridge if time.  Microwave for about 45 seconds to 1 minute or until hot.  For a crisper crust, reheat in the oven at 350 for about 10 minutes.
Black Pepper Gravy
Category: side-dish
By Miss B

A creamy and peppery white gravy that will sure to please everyone! This goes great on fries, mashed potatoes, and meats! If you are wary of adding all of the pepper, add a teaspoon at a time and taste. I like mine really peppery, so I always use the 2 tablespoons. My mother doesn't like it so peppery, so she tends to use 1 or 1 1/2 tablespoons. The best part about this recipe is that you can adjust the spice to your liking!

Ingredients:
4 cups skim milk
½ cup margarine
½ cup all-purpose flour
1 tablespoon salt
1 ½ tablespoons ground black pepper, or more to taste

Directions:
Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes. Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.

Prep time: 5 mins
Cook time: 13 mins
Total time: 18 mins
Yields: 4 cups

Calories: 86.7
Fat: 5.7 g
Saturated fat: 1 g
Carbohydrates: 6.5 g
Sugars: 3.1 g
Dietary fiber: 0.3 g
Protein: 2.6 g
Cholesterol: 1.2 mg
Sodium: 527.8 mg
Beef Enchiladas


Ingredients:
ground beef, monterey jack cheese, sour cream, green onion, green chilies, instant beef bouillon, tomato sauce, green pepper, chili powder, sugar, ground cumin, tortillas

Directions:
Preheat oven to 325°F
Brown meat and pour off fat.
Let mixture cool a bit before adding the following ingredients:  Stir in 1 cup of the cheese, sour cream, green onions, and half of the can of chillies, then add 1 tablespoons bouillon.
Set meat mixture aside.
In a medium saucepan combine tomato sauce, remaining chillies, green pepper, and remaining 2 tablespoons bouillon, chilli powder, sugar, and cumin.
Simmer sauce for at least 10 minutes.
Soften Tortillas according to package. (Brush with Butter, wrap in tin foil, and heat in the oven or microwave].
Fill each with meat mixture and roll up folding ends in towards the middle.
Top with tomato sauce and cover baking dish with tin foil.
Cook for 20 Minutes at 325°F
Uncover and sprinkle with remaining cheese and bake uncovered for an additional 5 minutes.
Note: This recipe will make 8-10 Enchiladas depending on how full you roll the tortillas, and the whether you went with the 8" or 10" tortilla shell.  I have tried this recipe with corn, flour and whole wheat tortillas all with success.
Spicy Dry Rub Elk Tacos


Ingredients:
onion, tomatoes, avocado, lime, yellow sweet bell pepper, red sweet bell pepper, corn tortillas, cabbage, sour cream, salt, garlic powder, ground cayenne pepper, ground cumin

Directions:
In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.
Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatos, avocado and anything else you want to add. Cook your taco shells after your taco condimients are ready and set aside in a 250 degree oven to keep warm.
Be sure before putting the meat on the grille that you get your cast iron grille good and hot. Place meat on grille and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grille marks.
Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.
Spiced Honey Tea


Ingredients:
tea, cinnamon stick, cloves, honey, fresh lemon juice

Directions:
Place tea bag, cinnamon and cloves in a mug; fill 3/4 full with boiling water and let steep for 5 minutes.
Remove cinnamon and cloves and stir in honey and lemon juice.
Multigrain Pancakes


Ingredients:
milk, egg, fresh cranberries, frozen cranberries, canola oil, pure maple syrup

Directions:
In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
Let rest 5 minutes; stir in cranberries, if used.
Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
For each pancake, ladle about 1/2 C batter into the skillet.
Cook until surface appears dry and small bubbles appear at the edges.
Turn over and cook on second side for about 30 seconds.
Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.
Chocolate Chip Cookie Cups
Category: desserts
By Brandi Rose

This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
½ cup shortening
½ cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. Combine flour, baking soda, and salt in a small bowl. Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips. Drop rounded tablespoons of the dough into the prepared mini muffin cups. Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans. Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry. Fill the center of each cooled cookie cup with icing.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 40 cookie cups

Calories: 231
Fat: 12.3 g
Saturated fat: 6.6 g
Carbohydrates: 30.5 g
Sugars: 24.2 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 27.7 mg
Sodium: 144.8 mg
Cinnamon Cookies II
Category: desserts
By Mellan

Plenty of cinnamon taste in this one!

Ingredients:
1 cup butter, softened
1 ½ cups white sugar
1  egg
1 ½ tablespoons molasses
2 ¼ cups all-purpose flour
1 ⅛ teaspoons baking soda
1 tablespoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (180 degrees C). Cream together butter and sugar. Mix in egg and molasses, blending well. Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes.

Yields: 3 dozen

Calories: 221.5
Fat: 10.7 g
Saturated fat: 6.6 g
Carbohydrates: 30.2 g
Sugars: 17.7 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 37.4 mg
Sodium: 156.2 mg
Chef John's Spanish Garlic Soup (Sopa de Ajo)
Category: soups-stews-and-chili
By Chef John

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Ingredients:
6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4  large eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread. Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes. Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture. Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley. Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 447
Fat: 26.8 g
Saturated fat: 5.2 g
Carbohydrates: 33.7 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 17.1 g
Cholesterol: 201.3 mg
Sodium: 2072.9 mg
Strawberry Peach Banana Smoothie


Ingredients:
banana, strawberries, vanilla yogurt

Directions:
Peel peaches and pit them, peel banana and cut in half, take tops off of strawberries.
Place above listed ingredients into a blender and mix until well combined.  Pour into glasses and serve.
Creamy Barley With Tomatoes and Greens


Ingredients:
olive oil, onion, salt, black pepper, quick-cooking barley, diced tomatoes, dry white wine, water, mustard, parmesan cheese

Directions:
Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and  water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
Crock Pot Mesquite Roast


Ingredients:
"water"

Directions:
Place chuck roast in the crock pot and pour cola over the top of it., Mix water with the mesquite marinade packet and pour over the top of the roast., Cook 8 hours on low.
5-Ingredient Beef Stroganoff


Ingredients:
ground beef, water, sour cream

Directions:
Brown ground beef, drain.
Add cream of mushroom soup, sliced mushrooms, brown gravy mix and water.  stir until heated through.  Keep adding a little bit of water until you get the consistency you want.  (I don't like mine too runny!].
Stir in sour cream at the end.
Serve over egg noodles.  Enjoy!
Pizza On The Grill I
Category: main-dish
By Anonymous

Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 ⅓ cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
½ cup olive oil
1 teaspoon minced garlic
¼ cup tomato sauce
1 cup chopped tomatoes
¼ cup sliced black olives
¼ cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

Directions:
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust.  Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Prep time: 45 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 16 servings

Calories: 212.4
Fat: 11.3 g
Saturated fat: 3 g
Carbohydrates: 21.5 g
Sugars: 0.7 g
Dietary fiber: 1.1 g
Protein: 6.2 g
Cholesterol: 11.1 mg
Sodium: 399.2 mg
Simple, Savory Quinoa


Ingredients:
butter, quinoa, vegetable broth, garlic, fresh parsley, fresh thyme, salt, onion, fresh lemon juice

Directions:
Melt butter in a saucepan over medium heat. Add the quinoa, garlic and onion, and cook, stirring occasionally until the quinoa is lightly browned.This takes about 5 minutes. Stir in broth and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes or until quinoa is tender.
In a bowl toss the quinoa mixture together with the parsley, thyme, and salt. Sprinkle with lemon juice and serve.