Ingredients
-
1 tablespoon butter
-
1 cup uncooked quinoa
-
2 cups vegetable broth
-
2 teaspoons chopped garlic
-
2 tablespoons chopped fresh parsley
-
½ tablespoon chopped fresh thyme
-
¼ teaspoon salt
-
1 small onion, finely chopped
-
1 dash fresh lemon juice (Optional)
Directions
-
Melt butter in a saucepan over medium heat. Add quinoa and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce the heat, cover, and simmer until tender, about 15 minutes.
-
Remove from the heat and transfer to a bowl. Stir in garlic, parsley, thyme, salt, and onion until combined. Sprinkle lemon juice over top.
Editor's Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts (per serving)
| 207 | Calories |
| 6g | Fat |
| 32g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 207 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 11% |
| Cholesterol 8mg | 3% |
| Sodium 400mg | 17% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 7g | 14% |
| Vitamin C 5mg | 5% |
| Calcium 41mg | 3% |
| Iron 2mg | 13% |
| Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
