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
Salt and pepper, to taste
Serving size- 2-3
- 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.
- 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.
- 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!