Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa, (uncooked)
  • 2 cups reduced-sodium chicken broth ((or water))
  • 2 lemons (zest and juice (see note))
  • 3 tbsp olive oil
  • 4 cloves garlic, (minced or pressed)
  • 2 tbsp diced onion
  • 2 tsp fresh basil leaves, (chopped)
  • 2 tsp fresh parsley, (chopped)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup sliced almonds (roughly chopped)

Instruction

  • Rinse uncooked quinoa using a strainer. Add rinsed and drained quinoa and broth to a medium-sized sauce pan and stir.
  • Let broth come to a boil, then cover and reduce heat to a simmer, letting quinoa cook for about 15 minutes. Stir occasionally.
  • Once all of the broth has been absorbed by the quinoa, remove from heat and fluff with a fork. Let quinoa sit in the pot for a few additional minutes to cool off a bit and soak up any extra liquid.
  • After quinoa has cooled slightly, stir in remaining ingredients until quinoa is evenly coated. This quinoa salad is great to eat warm, or after being chilled in the refrigerator. Garnish with extra almond slices and herbs for serving.