BLR Featured Recipe

Yields 4 Servings

1 tsp. grapeseed oil
¼ cup chopped leek
1 clove garlic, peeled, minced
¾ cup dry quinoa
1½ cups vegetable broth
2 tsp. lemon juice
1 fl. oz. parmesan cheese
Ground pepper, to taste
Salt, to taste

Directions:

Warm the oil in a large skillet over medium high heat. Add the oil, garlic and leeks. Cook 2-3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low.

Add the quinoa and cook another minute, stirring once or twice until the garlic is mixed in. Add the stock and lemon juice and bring to a boil and then down to a slow simmer. Cook 10-12 minutes until more than ½ the liquid is absorbed. Mix in the parmesan and season.

Per serving: 166 calories, 27carbs, 6 proteins, 4g fats