|183kcal (per serving)||Protein: 7g // Carbs: 32g // Fat: 3g|
Quinoa with leeks, tomatoes and scallions. Served with fresh basil.
1 cup quinoa (uncooked)
1.5 cups water
1⁄4 cup low-sodium chicken broth
1 cup leeks, finely chopped
1 medium size tomato, chopped
1 scallion, chopped
1 tablespoon fresh basil, chopped
1 tablespoon lemon juice
2. Bring the quinoa to a boil, uncovered, at medium heat.
3. When the quinoa is boiling, turn the heat down to medium low, and stir in remaining ingredients (except for lemon juice).
4. Place the lid on the pot, tilting it to allow steam to escape, and cook until quinoa is tender and liquid is absorbed.
5. Once quinoa is cooked, stir in lemon juice.