1 tbsp canola oil

1 cup uncooked quinoa

2 cups low-sodium vegetable broth

2 cloves of garlic, minced

2 tbsp chopped fresh parsley

1/2 tbsp chopped fresh thyme

1/4 tsp salt

1 small onion, finely diced

1 dash fresh lemon juice (optional)



Place canola oil into a saucepan, add the quinoa, stir constantly until quinoa is just turning a light tan color, add the minced garlic and cook for one minute (do not burn the garlic). Add the broth, stir until well mixed. Bring to a boil. Once the quinoa is boiling, reduce heat to simmer, and cook covered for 15 minutes. Quinoa should be tender. Remove from heat and uncover. Using a fork, fluff the quinoa.


Chop the parsley and thyme. Dice the onion. Place the quinoa in a bowl and add the parsley,

thyme, salt and onion to the quinoa and stir to combine. Sprinkle with lemon juice.


Nutritional Information:

Servings per recipe 4

Calories: 207 calories

Fat: 5.8g

Carbs: 32g

Protein: 6.9g

Cholesterol: 8mg

Sodium: 90mg