Photography by Matthew Kimura
This recipe makes 6 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||3 g|
- Portion size: 6
The amount of water used for cooking quinoa varies, so check package instructions for best results.
- 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
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.
Source : Canadian Living Magazine: November 2008