Zesty Herbed Quinoa Pilaf
Yield: 3 cups
Serving size: 1/2 – 3/4 cup
1 cup dry quinoa
1 ½ cups vegetable stock or water*
2 Tablespoons olive oil
1/4 teaspoon sea salt
Zest of 1 lemon (~1 Tablespoon)
Juice of 1 lemon (~3 Tablespoons)
1/3 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
1. Prepare quinoa: Rinse dry quinoa under cold water, then place in pot along with vegetable stock or water. Bring to a boil, then reduce heat to simmer. Cook until all liquid is absorbed, about 20 minutes.
2. Fluff quinoa with a fork and add to a large mixing bowl. Add olive oil, salt, lemon zest, and lemon juice. Toss well to combine. (Note: The quinoa will better absorb the flavors while it is still warm).
3. Gently mix in the chopped herbs.
4. Serve at room temperature.
*Boxed/canned vegetable stock has salt added to it, so no salt is added to the pot when cooking the quinoa. If using water to cook the quinoa, add ¼ teaspoon of sea salt to the pot once it has come to a boil.