Ingredients
- 1 cup quinoa, such as mulit-colored, thoroughly rinsed and drained
- 1 1/2 cups low sodium vegetable or chicken broth
- 2 tablespoons shallot, 1 medium, finely chopped
- 1 large garlic clove, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh rosemary, finely chopped
- 1 tablespoon fresh Italian parsley, finely chopped
- 2 teaspoons lemon zest
- salt and ground black pepper, as desired
- 6 lemon slices, for garnish
- rosemary sprigs, for garnish
- *Meets GI guidelines.
Preparation
- In a medium-size nonstick skillet toast the quinoa until nutty, about 10 minutes, stirring frequently.
- Measure the broth into a heavy-duty saucepan with a lid. Add the toasted quinoa and bring to a boil. Allow to simmer, covered, 10 - 15 minutes or until the quinoa becomes tender and the liquid evaporates.
- Meanwhile measure the oil into the skillet and warm over medium heat. Add the shallots and saute 3-4 minutes, add the garlic and continue to saute until both ingredients become translucent. When quinoa is cooked, scrape it into the skillet. Fold in the rosemary, parsley and lemon zest and stir. Season with salt and pepper to taste.
- Transfer the quinoa to a serving dish. Garnish with lemon slices and rosemary sprig and serve.
Categories
- Side Dish
- Grain
- Dairy Free
- Gluten Free
- Quick and Easy
- Vegan
- Vegetarian
- GI
- MHealthy