Lemon Thyme Quinoa with Sautéed Fennel

Ingredients

• Quinoa

  raw

  1 cup or 170g

• Vegetable broth

  from bouillon, low-sodium

  2 cup or 480g

• Olive oil

  1 tsp or 5g

• Fennel bulb

  raw

  1 bulb or 234g

• Lemon zest

  1 tsp or 2g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

Directions

1. Rinse the quinoa under cold water in a fine-mesh strainer until the water runs mostly clear, then drain well.
2. Bring the vegetable broth to a boil in a medium saucepan. Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer until tender and the liquid is absorbed, about 15 minutes. Remove from the heat and keep covered for 5 minutes to steam.
3. While the quinoa cooks, thinly slice the fennel bulb. Heat oil in a nonstick skillet over medium heat and cook the fennel, stirring occasionally, until tender and lightly caramelized, about 5 minutes.
4. Fluff the quinoa with a fork, then fold in the sautéed fennel. Add the lemon zest and dried thyme and stir to combine. Taste and adjust seasoning if desired.