The Millennial Chef



1 bell pepper, diced small

1 shallot, diced small

1 bunch of green onion, diced small (use green and white parts)

1 clove of garlic, minced

Extra virgin olive oil

*optional* little bit of butter

1 cup of quinoa

2 cups low sodium chicken stock (or water if you don't have stock)

Parmesan cheese, for garnish

1 lemon

Salt and pepper, to taste

Serving size- 2-3


  1. Start by prepping your vegetables. Dice up the bell pepper, shallot, green onion and garlic small. I don't like big chunks of vegetables in this dish. Set them aside.
  2. Then, take out a large saute pan with high sides and add 1 tablespoon of olive oil and a teaspoon of butter (if you're using butter) and bring to a medium to low heat. Add the diced vegetables and season with salt and pepper. Cook until softened, about 5-7 minutes, and then add in the quinoa. Toast for an additional minute and then add in the stock. Bring the mixture up to boil, then down to a simmer, cover, and then cook until the quinoa has absorbed the liquids (about 10-15 minutes). Fluff up the quinoa with a fork once it's cooked and taste for seasonings.
  3. I like to add the juice of half a lemon here and mix and then sprinkle with Parmesan cheese. Garnish with green onion and more Parmesan cheese and enjoy!

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