2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa (thoroughly rinse the quinoa with water in a fine mesh strainer)
Fresh roasted veggies (optional)
Dressing:
1/4 cup extra-virgin olive oil - (I actually use a little less than 1/4 cup)
1/4 cup fresh lemon juice - (you can use less if you don’t like a strong lemon flavor)
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. (Use whatever fresh herbs you have, if you don’t have any, use dried herbs but cut the amounts in half – fresh herbs taste best, it gives a very bright flavor.
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.
****Add your favorite veggies, this can be eaten warm or cold, I prefer warm and often have it over a bed of mixed greens, kale or spinach. It is also a great side next to chicken. Some veggie ideas: roasted sweet potatoes, zucchini, yellow squash, or anything you like, etc.
Use whatever herbs and veggies you like, do you have a garden? Use fresh herbs and veggies growing in your own backyard!