Citrus Quinoa

2 tbsp (25 mL) butter
1 tsp (5 mL) canola oil
4 shallots, minced
Grated rind of 1 each lemon, lime and orange
2 cups (500 mL) quinoa
4 cups (1 L) water
1/4 cup (50 mL) buckwheat honey
1/4 tsp (1 mL) each salt and pepper

In large saucepan, heat 1 tsp (5 mL) of the butter and oil over low heat; cook shallots, stirring occasionally, until caramelized, about 20 minutes.

Add lemon, lime and orange rind; cook for 1 minute. Transfer to bowl.

Add quinoa to saucepan; cook, stirring, until toasted, about 4 minutes. Add water and bring to boil; reduce heat, cover and simmer until liquid is almost absorbed, about 12 minutes.

Uncover and cook, stirring, for 2 minutes. Stir in shallot mixture, honey, salt, pepper and remaining butter.