Skip to Content
Also part of the UPMC family:

Carrot Lemon Quinoa Recipe

Ingredients

  • 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

Directions

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 

Return to Suggested Recipes for Post Bariatric Surgery - Phase 4: Stabilization Diet