2 cups vegetable stock
1 cup quinoa
1 tbsp butter
2 tsp lemon zest
2 tbsp lemon juice
1/4 tsp salt
1 to 2 tbsp fresh parsley
Bring stock and quinoa to a boil in large sauce pan. Add butter, lemon zest, lemon juice and salt. Bring to a simmer, cover and cook for 15 minutes.
Fluff with fork. Add parsley, stir and serve immediately.
Per serving: 190 calories; 6g protein; 30g carbs; 4g fiber; 5g fat.