- 3
- 8 mins
- 15 mins
Ingredients
- Dressing:
- 1/2 cup + 3 tablespoons low-sodium chicken stock
- 1 tablespoon fresh lemon juice
- 6 tablespoons quinoa
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh basil leaves (reduce and use in mine only or replace with chopped fresh dill - especially if serving with fish)
- 1 tablespoon chopped fresh parsley leaves
- 1/4 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
Preparation
Step 1
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.
Recipe courtesy Giada De Laurentiis
Calories 130.7
Total Fat 6.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 136.6 mg
Potassium 191.8 mg
Total Carbohydrate 16.5 g
Dietary Fiber 2.1 g
Sugars 0.7 g
Protein 3.1 g