Ingredients
- 1 teaspoon olive oil (extra virgin)
- 1 medium yellow onion (chopped)
- 2 cups dry quinoa (well rinsed and drained)
- 1 3/4 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon lemon zest, freshly grated
- 1 small zucchini (chopped)
- 2 teaspoon fresh chopped cilantro
- 2 teaspoon fresh chopped parsley
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- Sea salt and freshly ground black pepper, to taste
- 4 green onions (chopped, for garnish)
How to Make
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Step 1: Place olive oil in a large skillet and bring to medium heat.
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Step 2: Add onion and cook until translucent.
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Step 3: Add quinoa and cook for 5 minutes; the grains should be lightly browned.
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Step 4: Add stock, lemon zest and zucchini; bring to a boil, reduce heat and let cook covered for 20 minutes until quinoa becomes translucent.
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Step 5: Remove the pan from the heat and let stand for 10 minutes.
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Step 6: Fluff with a fork and add cilantro, parsley and citrus juices.
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Step 7: Garnish with green onion and serve immediately.
We hope you enjoy this recipe!
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