Meyer lemon quinoa

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Meyer lemon, zest
  • 1 tbsp Meyer lemon, juice
  • 1 Shallot, small
  • 2 tsp Thyme, fresh

• Condiments

  • 2 tsp Honey

• Pasta & Grains

  • 1 1/4 cup Quinoa

• Baking & Spices

  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Liquids

  • 2 1/2 cups Water

Found on healthyseasonalrecipes.com

Description

Directions

• Heat coconut oil in a large saucepan over medium high heat. Add shallot and thyme, and cook until the shallot is softened and just starting to brown. Add water, quinoa and salt, increase heat to high and bring to a boil. Cover, reduce heat to maintain a simmer, medium low to low. Cook until the water is absorbed and the quinoa is starting to burst, 19 to 23 minutes.
• Stir lemon zest, lemon juice and honey in a small dish. Stir honey lemon mixture and almonds into the quinoa and serve.

Nutrition