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Carrot Lemon Quinoa Recipe


  • Low Sodium Chicken Broth, 6 cups
  • Unsalted Butter, 1/4 cup
  • Large Shallot, 1 shallot
  • Coarse Salt and Ground Pepper
  • Quinoa, 1 cup
  • Carrot Juice, 1/2 cup
  • Grated Parmesan, 2 Tbsp
  • Finely Grated Lemon Zest, 1 Tbsp
  • Lemon Juice, 1 Tbsp
  • Carrot, 1 carrot (optional)

Nutritional Info

  • Serving Size: 8
  • Calories: 156
  • Carbs: 17 g
  • Fat: 8 g
  • Protein: 4 g
  • Sodium: 582 mg
  • Sugar: 2 g


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”

Carrot Lemon Quinoa 

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