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

Published by cmangoff

View all posts by cmangoff