Saveur magazine has done it again.
This magazine has the best recipes and this is a keeper.
I did change it a little and it is spectacular
1 1/2 cups quinoa, rinsed and drained
2 3/4 cups chicken broth
Season with salt and black pepper
4 diced shallots
One diced onion
zest and juice of one lemon
1/2 cup chopped parsley
3/4 cup diced french feta cheese
Bring the chicken broth to a boil and add the quinoa, salt and pepper
Reduce the heat to low
Cover the pot and cook until the liquid is absorbed. About 20 to 25 minutes.
Remove from the heat and fluff with a fork after 5 minutes
Heat the oil in a saucepan and cook the shallots and onion till they are soft and lightly colored about ten minutes
Do not burn them
Stir in the lemon zest and juice
Add the cooked quinoa, parsley and feta and toss
Serve warm or cold
It can be made the day before because it stays great in an air tight container
I took this to the beach for lunch and it was fabulous.
I added my little garden tomatoes. WOW