Servings:
4 servings. Prep time: 8 minutes. Cook time: 12 to 15 minutes
Ingredients
For the quinoa
- 2 3/4 cup low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cup quinoa
For the dressing
- 2 3/4 cup low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cup quinoa
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoon lemon zest
Preparation
Baking Directions:
For the quinoa: In a medium saucepan, bring the chicken stock, lemon juice and quinoa to a boil over medium-high heat.
Reduce to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme and lemon zest.
Season with salt and pepper to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated.
Transfer the quinoa to a bowl.
Season with salt and pepper to taste and serve.
