I made this as an accompaniment to sautéed chicken and veggies, but it would be a great side dish for just about any simple entree. The lemon juice is bright and the addition of butter and/or olive oil rounds it out.
- 2 c quinoa
- 4 c chicken broth
- juice of one lemon
- 1 tsp red pepper flakes
- 4 tbsp butter (or olive oil, or half/half)
- sea salt & freshly cracked black pepper
In a saucepan, combine quinoa, broth and red pepper flakes. Cook until quinoa is tender and liquid has been absorbed. Stir in fresh lemon juice and butter or olive oil and salt and pepper to taste.