Amount
Ingredient
Preparation



1
cup
quinoa





2
cups
vegetable stock

or chicken or beef



1
tablespoon
butter





1
each
onion

chopped



2
each
garlic

cloves, chopped



1/2
teaspoon
lemon

zest, grated



1/2
tablespoon
thyme leaves

dried



2
tablespoons
parsley

flat-leaf



1
x
salt

to taste



1
x
pepper

to taste

 Rinse quinoa in a strainer and remove any debris.  Place in a large non-stick saucepan and toast, until it darkens slightly.  Add broth. Bring to a boil, cover, reduce heat and simmer about 2 minutes until tender.  

In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes.  Stir in quinoa, lemon zest, thyme, parsley, salt and pepper to taste.
  
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES; CAL: 155; CHO: 3mg; CAR: 4g; SOD: 74mg; FAT: 3g;