Sides for Salmon

Here's the recipe. Give it a try: QUINOA PILAF WITH HERBS AND LEMON From Cook's Illustrated | January/February 2014 WHY THIS RECIPE WORKS: Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut the water back to ensure tender grains with a satisfying bite. We toast the quinoa in a dry skillet to develop its natural nutty flavor and finish our pilaf with a judicious amount of boldly flavored ingredients. If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe. Any soft herbs, such as cilantro, parsley, chives, mint, and tarragon, can be used. INGREDIENTS 1 1/2 cups prewashed quinoa 2 tablespoons unsalted butter, cut into 2 pieces 1 small onion, chopped fine 3/4 teaspoon salt 1 3/4 cups water 3 tablespoons chopped fresh herbs 1 tablespoon lemon juice INSTRUCTIONS 1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside. 2. Return now-empty pan to medium-low heat and melt butter. Add onion and salt; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes. 3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork, stir in herbs and lemon juice, and serve.