Lemon-Herb Quinoa Salad
Prep: 25 minutes plus chilling • Cook: 18 minutes
Makes: 4 (1-1/3 cup) servings
2 cups vegetable broth or stock
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1-1/2tablespoons Pompeian® Robust Extra Virgin Olive Oil
1/2teaspoon Weis Quality Iodized Salt
1/2teaspoon fresh ground black pepper
2-1/2tablespoons coarsely chopped fresh parsley leaves plus additional for garnish
1 tablespoon coarsely chopped fresh basil leaves
4 green onions, thinly sliced (about 1/3 cup)
2 medium vine-ripened tomatoes (11 ounces), diced (about 1-3/4 cup)
1/2 medium cucumber, cut lengthwise into quarters, then cut crosswise into 1/4-inch pieces (about 1-1/4 cups)
Lemon wedges for garnish (optional)
1.In a fine-mesh strainer, thoroughly rinse quinoa with cold water; drain. In a small saucepan, heat broth and quinoa to boiling over high heat. Reduce heat to low; cover and cook 13 minutes or until all liquid is absorbed. Transfer quinoa to a large bowl; refrigerate 45 minutes.
2.Meanwhile, in a small bowl, whisk together garlic, lemon juice, oil, salt and pepper; stir in herbs.
3.Fluff quinoa with fork; fold in onions, tomatoes and cucumber; add lemon juice mixture and gently toss to combine. Cover and refrigerate at least 2 hours or up to 1 day in advance to allow flavors to meld. Serve with lemon wedges and parsley, if desired. Makes about 5-1/2 cups.
Approximate nutritional values per serving:
230 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
769mg Sodium, 34g Carbohydrates, 5g Fiber, 7g Protein