Ingredients:
- 2 Thinly Sliced Shallots
- 1 TBSP Olive Oil
- 1 1⁄2 Cups Quinoa
- 1 tsp Minced Garlic
- 2 1/4 Cups Water
- 1 tsp Kosher Salt
- 1 1⁄2 tsp Cumin
- 1 tsp Dried Oregano
- Garnish:
- Lemon Zest
- Fresh herbs of your choosing (ie: parsley, dill, basil, cilantro, Italian)
- 2 TBSP Slivered Almonds
- Sautéed or Crispy Shallots
- Drizzle of Olive Oil
Directions:
Sauté the shallot in the oil over medium heat until golden and fragrant, approximately 2-3 minutes. Rinse and drain quinoa and add to pot of shallots along with water, salt, cumin, garlic and dried herbs. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Cook until quinoa soaks up all the water. Let stand covered 3-5 minutes with heat off. When ready to serve toss with lemon zest, sprinkle with herbs, shallots and nuts if desired.
Nutrient Content:
- Servings: 6
- Serving Size: 1 Cup
- Calories – 185
- Fat – 5g
- Carbohydrates – 29g
- Protein – 6g
Trista K. Best