Pour oil into a medium saucepan and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
Using a strainer, rinse quinoa under cold water (removes slightly bitter outer layer). Drain well. Stir into the vegetables; cook and stir for 1 minute. Add hot stock, bay leaves, lemon rind, and lemon juice. Bring to a boil. Cover, reduce heat to medium low, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.
Discard bay leaves. Stir in peas (or edamame) and mint. Season to taste with salt & pepper. Top with toasted, sliced almonds. Serve.
Goes great with roast lamb.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 6|
|Calories from Fat: 50 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 4.8mg||1 %|
|Sodium 294.6mg||10 %|
|Potassium 621.1mg||16 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 34.4g|
|Protein 11.2g||16 %|
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Calories per serving: 252
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