Herbed Quinoa

Herbed Quinoa



2 3/4 glasses very low-sodium poultry carry

1/4 glass refreshing freshly squeezed lemon juice

1 1/2 cups quinoa

Dressing up

1/4 glass more-virgin extra virgin olive oil

1/4 mug clean freshly squeezed lemon juice

3/4 glass sliced refreshing basil results in

1/4 mug cut fresh parsley results in

1 tablespoon chopped clean thyme simply leaves

2 teaspoons lemon zeal

Kosher sodium and fresh terrain black color pepper


  1. For that quinoa: In a moderate saucepan, put the poultry stock, lemon juice and quinoa. Bring to a boil over moderate-high heating. Decrease the heat to a simmer, include the pan and make till all the liquefied is assimilated, about 12 to quarter-hour.
  2. For the dressing: In a tiny bowl, mix with each other the organic olive oil, fresh lemon juice, basil, parsley, thyme, and lemon liveliness. Year with sea salt and pepper, to preference.
  3. Pour the getting dressed on the quinoa and toss till each of the components are covered. Exchange the quinoa to a dish. Year with sea salt and pepper, to preference, and offer.

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