Description
A lovely lemony quinoa side dish that goes great with chicken, beef or fish. You can even add it to cooked oatmeal for a great breakfast.
Ingredients
Scale
- 1 Cup Quinoa, thoroughly rinsed and drained
- 1 Small Shallot, thinly sliced or diced
- 1 Clove Garlic, minced or grated
- 1 1/2 Cups Vegetable or Chicken broth
- 1/4 – 1/2 teaspoon Sea Salt
- Zest from 1 lemon
- 2–3 Tbsp. Fresh Lemon Juice
- 1/4 Cup Fresh Parsley (add some fresh Thyme or Oregano if desired)
Instructions
- NOTE: You must rinse and strain quinoa to remove the outer film before cooking!
- Heat a 12″ skillet over low/med heat. Add a Tablespoon of oil to the pan and allow it to heat up. Add the diced shallot and cook until softened over very low heat. Add the garlic and cook another 30 seconds.Â
- Stir in the quinoa and allow it to dry out over heat, approximately 2-3 minutes, stirring or shaking the pan frequently.
- Add chicken or veg broth to the pan, bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes shaking the pan over heat, never lifting the lid. Take it off the heat, remove the lid and place a clean kitchen towel or cloth over the pot to finish steaming and for 5 minutes.Â
- Add the parsley, lemon zest and juice
WHAT TO SERVE WITH THIS:
BEST GRILLED CHICKEN
BUTTER & HONEY GLAZED CARROTS
- Prep Time: 5 minutes
- Cook Time: 15 minutes