Enjoy this recipe any time of the year with quinoa or rice. For Passover, use Kosher for Passover quinoa.
1½ cups uncooked tri-color quinoa or rice
2 tablespoons olive oil
1 large shallot, minced
2 cloves roasted garlic, crushed
2½ cups gluten-free low-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/3 cup dried currants
-Salt and pepper, to taste
1. Rinse quinoa well and drain. (If the package specifies that quinoa has been washed, omit this step.)
2. Warm olive oil in large heavy saucepan over medium heat. Add shallot and sauté until translucent, about 3 minutes. Add garlic and quinoa and stir to coat with oil mixture, about 1 minute. Stir in broth, lemon juice, lemon zest and currants. Bring mixture to boil, stirring occasionally. Cover pan, reduce heat to medium-low and cook until liquid is absorbed and quinoa kernels begin to split, about 15 minutes. Season with salt and pepper, if desired.