Tested till perfect Citrus Quinoa
Citrus Quinoa
Photography by Matthew Kimura

Citrus Quinoa

The amount of water used for cooking quinoa varies, so check package instructions for best results.

By Sean de Carle

Source: Canadian Living Magazine: November 2008

Recipe2 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 tbsp 2tbspbutter
  • 1 tsp 1tspcanola oil
  • 4 4shallotshallots, minced
  • 1-1/2 tbsp 1-1/2tbspgrated lemon rind
  • 1-1/2 tbsp 1-1/2tbspgrated lime rind
  • 1-1/2 tbsp 1-1/2tbspgrated orange rind
  • 2 cups 2cupsquinoa
  • 4 cups 4cupswater
  • 1/4 cup 1/4cupbuckwheat honey
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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.

Nutritional Information Per serving: about

cal 305 pro 8g total fat 8g sat. fat 3g
carb 53g fibre 5g chol 10mg sodium 139mg

% RDI:

calcium 5 iron 39 vit A 4 vit C 12
folate 14
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