Ingredients
Units
Scale
- 2 tablespoons butter
- 1 teaspoon canola oil
- 4 shallot minced
- 1 1/2 tablespoon grated lemon rind
- 1 1/2 tablespoon grated lime rind
- 1 1/2 tablespoon grated orange rind
- 2 cups quinoa
- 4 cups water
- 1/4 cup buckwheat honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In large saucepan, heat 1 tsp (5 mL) of the butter and oil over low heat; cook shallots, stirring occasionally, until caramelized, about 20 minutes.
- Add lemon, lime and orange rind; cook for 1 minute. Transfer to bowl.
- Add quinoa to saucepan; cook, stirring, until toasted, about 4 minutes. Add water and bring to boil; reduce heat, cover and simmer until liquid is almost absorbed, about 12 minutes.
- Uncover and cook, stirring, for 2 minutes. Stir in shallot mixture, honey, salt, pepper and remaining butter.
- Prep Time: :10
- Cook Time: :25
- Category: Side Dish
- Method: Stove Top
Nutrition
- Serving Size: 6