Look for red and white or tricolor quinoa blends for an extra pop of color in this fast side (there's no difference in flavor). Combine leftover quinoa with some canned black beans and diced avocado for a protein-packed addition to lunchtime wraps or salads.
3/4 cup water
1/2 cup uncooked quinoa, rinsed and drained
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon grated lemon rind
1/8 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Bring 3/4 cup water and quinoa to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 12 minutes or until the liquid is absorbed. Stir in chopped shallots and the remaining ingredients.