Ingredients:
1 tablespoon vegetable oil
1 onions, chopped
1 large carrots, diced
1/2 teaspoon dried oregano ( may substitute dried herb or spice blend of choice, I like to use a salt free Moroccan Spice mix or)
1 cup quinoa, rinsed well and drained
1 1/4 cups regular chicken broth or 1 1/4 cups low sodium chicken broth
1/4 teaspoon salt
1/2-1 cup frozen peas ( optional, but I never leave them out)
1 -2 tablespoon lemon juice
1/4 teaspoon black pepper or 1/4 teaspoon garlic pepper seasoning
Directions:
In a saucepan, heat oil over medium-high heat.
Cook onion, carrot, and herb or spice of choice, stirring occasionally for 3 minutes or until softened.
Add quinoa; cook, stirring, for 1 minute.
Add stock and salt and bring to a boil.
Reduce heat to low; cover and simmer for 15 minutes.
Stir in peas; cover and cook for 5 minutes more or until peas are heated through and liquid is absorbed.
Add lemon juice and pepper and toss with a fork.
Servings: 4-6
Time preparation: 5 min.
Time total: 30 min.