Recipe | Lemon Ginger Quinoa with Fresh Herbs

I cooked this last night along with my Zucchini Pizzas, so this recipe will yield two servings, if served with a side dish, or one serving, if eaten alone.

1 cup vegetable stock
1/2 cup quinoa
1 tbsp fresh lemon juice
1 inch fresh ginger, peeled and chopped into large chunks
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp crushed red pepper flakes
1 tsp dried oregano
1/4 tsp onion powder
salt and pepper to taste

Set a pot over low heat and bring the vegetable stock, ginger, and lemon juice up to a very gentle simmer. (You can throw the lemon half into the stock as well, like I did, for extra lemony flavor).

You just want the mixture to gently warm up so that the ginger is able to infuse the stock.

Once your vegetable stock is gently simmering, add the quinoa and bring to a vigorous boil. Once a a boil, bring the heat back down to low and simmer, covered, for about 15 minutes, or until the quinoa has absorbed all the liquid.

You can remove the ginger and lemon before you at the quinoa if you'd like. I chose to leave everything in so the flavors can cook together with the quinoa. If you do leave the ginger in, make sure to remove the big chunks when the quinoa is finished cooking. There are few things worse than chomping down on a huge chunk or fresh ginger. Ouch!

Once the quinoa is finished cooking, turn the heat off and add the red pepper flakes, onion powder, oregano, salt, pepper, parsley, and basil.

You may wish to squeeze a little bit more lemon juice over top of the quinoa before serving.

Enjoy! :)