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Lemon Scallion Quinoa

This very simple quinoa dish is perfect for a busy weeknight. It makes a great, healthful side dish for chicken, meat or fish, and is terrific as leftovers with lunch the next day.

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Lemon Scallion Quinoa

1 cup quinoa

1/2 teaspoon grated lemon zest

1 tablespoon lemon juice

1/4 teaspoon salt

1 tablespoon extra virgin olive oil

1/2 cup chopped scallions

1. Rinse the quinoa in a fine meshed strainer under cold running water if not pre-rinsed. Combine quinoa and 2 cups water in a pot and bring to a boil. Immediately reduce heat, cover and simmer until the water is completely absorbed, about 15 minutes. Let stand, covered, 5 minutes.

2. Whisk together the lemon zest, juice, salt and olive oil. Toss with the quinoa and scallion. Taste and add salt and black pepper if desired.

Makes 4 servings

Nutritional analysis per serving: 193 calories, 6 g protein, 3 g fiber, 6 g fat, 1 g sat fat, 150 mg sodium

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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