Description
My go-to side dish that is always a crowd pleaser. I love using quinoa because it’s high in fiber and protein and cooks super fast too.
Ingredients
Scale
1 cup quinoa
2 cups low-sodium vegetable broth
1 tablespoon olive oil
1 cup finely chopped yellow onion
¼ teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup grated carrots
zest and juice of 1 lemon, separated
¼ cup raw pumpkin seeds
Instructions
- Rinse the quinoa using a fine mesh strainer and then transfer to a medium sized pot. Toast quinoa for a few minutes until you smell a nutty aroma. Next add about broth and bring to a boil. Once the quinoa has been brought to a rolling boil, lower the heat. Cook the quinoa about 15 minutes, until just soft but slightly tender. Take off the heat and transfer to a bowl.
- In a medium sized non-stick skillet, warm the oil over medium heat. Add the onion and salt and cook for 5 minutes. Then add the rosemary, grated carrot and lemon zest, and cook for 3 more minutes.
- Incorporate the vegetable mixture with the quinoa. Add lemon juice and more salt to taste if desired. Gently mix and set aside.
- Using a paper towel, wipe out the skillet, then heat on a medium-high flame. Place the pumpkin seeds in the pan and dry toast until they start to pop, making sure to stir often. Top the quinoa with the toasted pumpkin seeds once they are just lightly browned.