In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter (I used Smart Balance) over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes.
Add quinoa and cook, stirring, until it's translucent at edges, 1 minute.
With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until quinoa is tender, 20 to 25 minutes.
Add carrot juice and stir until absorbed, 4 minutes.
Remove skillet from heat and stir in 2 tablespoons butter, parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper.
Kindly Submitted by “Healthy Hilary”