AMATEUR KITCHEN

Quinoa is a great source of protein for vegetarians and still satisfying enough for meat lovers. This delicious and super-healthy salad makes for the perfect lunch or even a nice side dish for your next dinner.

Prep: 5 minutes
Cook: 12-15 minutes
Makes: 4 cups

Ingredients:
2 Tbsp Olive Oil
1 cup Quinoa
1 3/4 cup Chicken or Vegetable Stock
1 Lemon, zested and juiced
3/4 cup Extra Virgin Olive Oil
Salt and Pepper, to taste
1 Tbsp Fresh Basil, chopped
2 Tbsp Fresh Parsley, chopped
1/4 cup Red Onions, thinly sliced
1/2 cup Grape Tomatoes, halved
1/2 cup Cucumber, chopped

Directions:
In a large pan over medium-high heat add in the olive oil and quinoa, stir to coat the quinoa with oil and toast for 2 minutes. Slowly stir in the chicken or vegetable stock and bring back to a boil. Place a lid over top of the pan, turn the heat to medium-low and simmer the quinoa for 12-15 minutes or until tender.

While the quinoa is cooking prep all the vegetables and start on the dressing. In a large bowl add the zest and juice of one lemon, then whisk in extra virgin olive oil. When well combined add in the fresh basil, parsley and season with salt and pepper to taste.

Combine the cooked quinoa, red onion, grape tomatoes, cucumber and the vinaigrette dressing in a large bowl, toss to combine. Enjoy!!

Quinoa Salad