4 servings kosher salt and pepper black freshly ground
0.3 cup juice of lemon fresh
2 teaspoons lemon zest
2.8 cups chicken stock see low-sodium
0.3 cup olive oil extra-virgin
1.5 cups quinoa
Equipment
bowl
frying pan
sauce pan
Directions
Watch how to make this recipe.
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat 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.
