Preparation time: 15 min, Cooking time: 20 min
Makes 4 servings
Nutrition info:
(per 1/4 cup (60ml)) 156 kcal, 4.1 g fat, 27 g carbs, 1.4 g fiber, 1.8 g protein, 150 mg sodium, 14.1 mg calcium, 0.6 mg iron, 0 g trans fat, 0 g saturated fat
Ingredients:
- 1 tablespoon oil
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 dash fresh lemon juice (optional)
Directions:
1. Heat oil over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, 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.
2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.
Variation:
Sauté the onion and garlic before adding to the quinoa for a milder flavor.
- 2 Tbsp. Ginger, finely grated
- 1 Tbsp. Olive oil
- 2 garlic cloves, minced
- 1 jalapeno, seeds removed and minced
- 3 scallions, chopped
- 5 carrots, shredded
- 1 cup red lentils
- 4 cups low sodium vegetable stock
- ¼ cup cilantro, roughly chopped
- 2 tbsp. Lemon juice
- Salt and pepper to taste
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