Carrot Lemon Quinoa
Check off ingredients as you shop!
- Low Sodium Chicken Broth, 6 cups
- Unsalted Butter, 1/4 cup
- Large Shallot, 1 shallot
- Coarse Salt and Ground Pepper
- Quinoa, 1 cup
- Carrot Juice, 1/2 cup
- Grated Parmesan, 2 Tbsp
- Finely Grated Lemon Zest, 1 Tbsp
- Lemon Juice, 1 Tbsp
- Carrot, 1 carrot (optional)
- Serving Size: 8
- Calories: 156
- Carbs: 17 g
- Fat: 8 g
- Protein: 4 g
- Sodium: 582 mg
- Sugar: 2 g
In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter (I used Smart Balance) over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes.
Add quinoa and cook, stirring, until it's translucent at edges, 1 minute.
With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until quinoa is tender, 20 to 25 minutes.
Add carrot juice and stir until absorbed, 4 minutes.
Remove skillet from heat and stir in 2 tablespoons butter, parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper.