From The Eat-Clean Diet Cookbook

Nutritional Information: Calories 186 (from Fat 28), Protein 8g.,

Carbs 33g., Dietary Fiber 4g., Sugars 2g., Fat 3 g., Sodium 86mg.

 

1 tsp. extra-virgin olive oil

1 medium onion, peeled and chopped

2 cups red or white quinoa, well rinsed and drained

1 ¾ cups low-sodium chicken or vegetable stock

1 tsp. freshly grated lemon zest

1 small yellow zucchini, diced

2 tsp. fresh cilantro, chopped

2 tsp. fresh parsley, chopped

1 tsp. fresh lemon juice

1 tsp. fresh lime juice

Sea salt and freshly ground black pepper

4 scallions, trimmed and chopped, for garnish

 

 

1.     Place olive oil in a large skillet, and heat over medium heat. Add onion and cook until translucent. Now add rinsed and drained quinoa and cook for 5 minutes. The grains should become lightly browned. Toasting the quinoa before cooking further develops the flavor of grain. Add stock, lemon zest and zucchini. Reduce heat and let cook, covered, for 20 minutes until quinoa becomes translucent. That’s when you know it’s done.

2.     Remove the pan from the heat and let stand for 10 minutes. Fluff with a fork and add cilantro, parsley, and citrus juices. Season with ea salt and pepper. Serve immediately. Garnish each serving with chopped green onion.