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To begin making the Lemon Parsley Quinoa Recipe, wash and soak the quinoa in 2-¼ cups of water for about 10 minutes.
In a pressure cooker, heat olive oil on medium flame, add in the chopped garlic, star anise and dry red chillies.
Once the spices begin to sizzle and the garlic turns into a light brown colour, add in the quinoa along with the water, season with some salt and close the pressure cooker.
Pressure cook for 4-5 whistles and turn off the flame. Allow the pressure to release naturally.
Once the pressure has released naturally, open the cooker and transfer the quinoa into a mixing bowl.
To the cooked quinoa add freshly squeezed lemon juice, chopped parsley and olive oil and give it a good mix.
Check the taste and adjust accordingly. Transfer the Lemon Parsley Quinoa to a serving bowl and serve hot or warm.
Serve Lemon Parsley Quinoa along with Baked Tomato Basil Chicken Recipe, Summer Salad Recipe and Red Wine Sangria Cocktail Recipe. Finish the meal with a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce