1 cup of Quinoa
2 cups of chicken broth (veg broth for vegan and for a lighter fluffier finish)
1 shallot, chopped fine
2 tbsp rapeseed oil
4/5 cloves shredded garlic clove
juice of one lemon
½ teaspoon Himalayan Salt
1 teaspoon olive oil
Heat a pot with the rapeseed oil, and add the shallot. Saute until soft and then add the garlic. Saute another 2 or 3 minutes and then add the grain. Toast the grain for about 4 to five minutes, tossing lightly with a spatula so it doesn’t burn. Then add the chicken broth and bring to a boil. Reduce the heat to a simmer, and cover. Cook until all the broth has evaporated, or about 10 minutes. Take off the lid and add the lemon juice and olive oil and salt. Mix well.
The same above technique can be used for wild rice, or red rice, but the cooking time is about double as is the cooking liquid. You will want to add another cup of chicken broth about half way through the cooking, almost like a risotto. Just check halfway through and see how much more is needed. The chicken broth will make the grain almost sticky, so for a lighter version, use one cup vegetable broth and one cup chicken broth.