Enjoy this recipe any time of the year with quinoa or rice. For Passover, use Kosher for Passover quinoa.
2. Warm olive oil in large heavy saucepan over medium heat. Add shallot and sauté until translucent, about 3 minutes. Add garlic and quinoa and stir to coat with oil mixture, about 1 minute. Stir in broth, lemon juice, lemon zest and currants. Bring mixture to boil, stirring occasionally. Cover pan, reduce heat to medium-low and cook until liquid is absorbed and quinoa kernels begin to split, about 15 minutes. Season with salt and pepper, if desired.
Each serving contains 237 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 129mg sodium, 38g carbohydrate, 4g fiber, 7g sugars, 7g protein, 21 Est GL.
1 serving contains 237 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 129mg sodium, 38g carbohydrates, 4g fiber, 7g sugars, 7g protein.