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Recipe Servings: 4 Prep Time: 15 min Allergens: Animal, Basil, Chicken, Citrus, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Lemon, Miscellaneous, Olive, Parsley, Pepper, Quinoa, Spices, Sugar, Sulfites, Wheat Ingredient List:

Qty	Name
1 1/2 cup	quinoa
1/4 cup	extra virgin olive oil
1/4 cup	lemon juice , fresh
1 pinch	pepper
1/4 cup	italian parsley , fresh, chopped
1 TB	thyme leaves , fresh, chopped
2 tsp	lemon zest
1 pinch	kosher salt
2 3/4 cup	chicken stock
3/4 cup	basil , fresh, chopped
1/4 cup	lemon juice , fresh

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Instructions: Directions

Quinoa:

Ingredients

* 2 3/4 cups low-sodium chicken stock
* 1/4 cup fresh lemon juice
* 1 1/2 cups quinoa

Dressing:

* 1/4 cup extra-virgin olive oil
* 1/4 cup fresh lemon juice
* 3/4 cup chopped fresh basil leaves
* 1/4 cup chopped fresh parsley leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 teaspoons lemon zest
* Kosher salt and freshly ground black pepper

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.
Member Feedback: billia said on January 15th, 2010 01:09 AM :
Sorry this is filed under vegan and vegetarian. Of course you could easily substitute the chicken stock for vegetable stock.


Miscellaneous: Created: January 15th, 2010
Last Updated: January 15th, 2010
Source of Recipe: Giada De Laurentis
Filed Under: Dinner, Vegan, Vegetarian




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