Lemon-Herb Quinoa Salad
Active Time: 25 minutes
Total Time: 25 minutes plus chilling Serves: 4
2 cups vegetable stock or broth
1 cup quinoa* (rinsed well and drained, if needed)
1 small lemon plus additional wedges for garnish (optional)
2 garlic cloves, minced (about 2 teaspoons)
1 1/2 tablespoons Schnucks extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons coarsely chopped fresh Italian parsley leaves plus additional sprigs for garnish
2 tablespoons coarsely chopped fresh basil leaves
4 green onions, thinly sliced (about 1/4 cup)
3 Roma tomatoes (about 12 ounces), seeded and diced (about 1 1/2 cups)
1/2 medium cucumber, cut lengthwise into quarters, then cut crosswise into 1/4-inch pieces (about 1 1/4 cups)
1. In 2- to 3-quart covered saucepan, heat stock and quinoa to boiling over high heat. Reduce heat to low; cover and cook 13 to 15 minutes or until all liquid is absorbed. Transfer quinoa to large bowl; refrigerate 45 minutes.
2. Meanwhile, from lemon, squeeze 2 tablespoons juice. In small bowl, with whisk, stir garlic, oil, salt, pepper and lemon juice; stir in herbs.
3. Fluff quinoa with fork; fold in onions, tomatoes and cucumber; add lemon juice mixture and gently toss to combine. Cover and refrigerate at least 2 hours or up to 1 day in advance to allow flavors to meld. Serve garnished with lemon wedges and parsley sprigs, if desired. Makes about 5 1/2 cups.
Each serving: about 234 calories, 8 g total fat (1 g saturated), 0 mg cholesterol, 770 mg sodium, 35 g carbohydrate, 5 g fiber, 4 g sugars, 7 g protein
*Check package label for Kosher for Passover.