Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 3 cups (710ml) reduced-sodium vegetable broth
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (28g) unsalted butter
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for 3-5 minutes until translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the rinsed, dry quinoa to the pan and stir constantly for 2-3 minutes until the grains smell nutty and look slightly golden.
  5. Pour in the lemon juice to deglaze the pan, stirring until the liquid is absorbed.
  6. Add the warm vegetable broth one ladle at a time (about 1/2 cup), stirring frequently and waiting until the liquid is almost fully absorbed before adding the next ladle.
  7. Continue adding broth and stirring for 15-20 minutes until the quinoa is tender and the consistency is creamy.
  8. Remove the pan from heat.
  9. Stir in the butter and grated Parmesan cheese until completely melted and glossy.
  10. Fold in the fresh parsley and season with the salt and pepper.