Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 cups (475ml) low-sodium vegetable broth
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 small (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 cloves (6g) garlic, minced
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15g) nutritional yeast

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds. Shake off excess water.
  2. Heat the olive oil in a saucepan over medium heat. Add the onion and carrots, cooking until the onion is translucent and carrots have softened slightly (about 5 minutes).
  3. Stir in the minced garlic and the rinsed quinoa. Toast the quinoa for 2-3 minutes, stirring constantly, until fragrant and nutty.
  4. Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then immediately reduce heat to low.
  5. Cover with a tight lid and simmer for 15 minutes without lifting the lid.
  6. Remove from heat and let the pot sit, covered, for an additional 5 minutes to allow the remaining steam to fluff the grains.
  7. Remove the lid and fluff the quinoa gently with a fork. Stir in the lemon juice, chopped parsley, and nutritional yeast.