Carrot Lemon Quinoa Recipe

Ingredients

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)

Nutritional Info

Serving Size: 8
Calories: 156
Carbs: 17 g
Fat: 8 g
Protein: 4 g
Sodium: 582 mg
Sugar: 2 g

Directions

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.

Kindly Submitted by “Healthy Hilary”