what you need:
(yields about 4 stuffed lemons, of course depending on the size of your lemons)
cooked quinoa-about 1 cup for each lemon you want to make
2 tablespoons of butter
1/2 package of cream cheese
1 1/2 tablespoon of sour cream
1/8 of a cup of heavy whipping cream
parmesan to sprinkle in the quinoa & on top
1/2 cup of chicken broth
1/4 of a cup white wine
about a handful of parsley for quinoa & presentation
*note: if you have mascarpone cheese, you may add one tablespoon of this instead of the sour cream, whipping cream & cream cheese mixture.
*also if you do not know how to cook quinoa, see bottom of this post
what to do:
in saucepan melt butter. add about a half of a chopped shallot & cook for about 2 minutes on medium heat. do not let shallots brown. stir.
add quinoa & coat in butter. add wine & simmer on low heat until wine has evaporated.
in a bowl, mix sour cream, whipping cream & cream cheese until smooth.
add chicken broth to quinoa. let evaporate & add cream cheese mixture. stir until quinoa is coated.
add 2 tablespoons (or more because I love cheese) of parmesan cheese.
after quinoa is smooth, finish with 1 tablespoon of parsley.
let cook on low heat while you core lemons & collect juice. I suggest using a juicer and/or a grapefruit spoon.
add about a tablespoon of lemon juice to quinoa.
stuff lemons with your beautifully light quinoa & top with parmesan cheese & a little parsley.
for every cup of quinoa add two cups of water or your chosen liquid (chicken or vegetable broth etc.)
when quinoa is finished, about 20-30 minutes in a rice cooker or stove, it should look fluffy & light