1 tbsp canola oil
1 cup uncooked quinoa
2 cups low-sodium vegetable broth
2 cloves of garlic, minced
2 tbsp chopped fresh parsley
1/2 tbsp chopped fresh thyme
1/4 tsp salt
1 small onion, finely diced
1 dash fresh lemon juice (optional)
Place canola oil into a saucepan, add the quinoa, stir constantly until quinoa is just turning a light tan color, add the minced garlic and cook for one minute (do not burn the garlic). Add the broth, stir until well mixed. Bring to a boil. Once the quinoa is boiling, reduce heat to simmer, and cook covered for 15 minutes. Quinoa should be tender. Remove from heat and uncover. Using a fork, fluff the quinoa.
Chop the parsley and thyme. Dice the onion. Place the quinoa in a bowl and add the parsley,
thyme, salt and onion to the quinoa and stir to combine. Sprinkle with lemon juice.
Servings per recipe 4
Calories: 207 calories