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Ingredients

Directions

  • Heat butter in a medium saucepan over medium heat. Add shallot, carrot(s) and celery and cook 5 minutes, stirring occasionally.

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  • Add quinoa to saucepan and cook, stirring, 1 minute. Pour in broth plus 1/4 cup water. Stir in thyme and salt.

  • Bring to a boil over medium-high heat. Cover; reduce heat to medium-low and cook until liquid is absorbed, about 20 minutes. Serve warm.

Nutrition Facts

140 calories; 4 g total fat; 5 mg cholesterol; 23 g carbohydrates; 4 g protein;

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