Kosher salt and freshly ground black pepperto taste
Instructions
For the quinoa:
In a medium saucepan, add the chicken stock and lemon juice. Bring to a simmer. Add quinoa to simmering liquid. Return to a simmer over medium heat, cover the pan, and cook until all the liquid is absorbed, about 12 to 15 minutes. DO NOT REMOVE THE LID DURING THE FIRST 10 MINUTES OF COOKING.
Take the pot off the heat and let it sit (covered) for an additional 20 minutes. The cooked quinoa will continue to release steam during this time, which will ensure the seeds fluff up, light and airy.
For the dressing:
In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Assemble:
Pour the dressing over the quinoa and toss gently with a fork until all the ingredients are coated, taking care not to crush the individual seeds. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Notes
Quinoa FACTS
Quinoa is an ancient food and has been around for thousands of years—it was a staple in the diets of the Incas.
It may look like and cook like a grain, but quinoa is actually a seed from the Chenopodium quinoa plant. It belongs to the same plant family that sprouts up chard, beets and spinach.
There are over 120 unique kinds of quinoa, but the three you’ll most commonly come across are white, red and black. White quinoa makes an excellent swap for white rice since it has the most delicate texture and taste. Red and black are slightly firmer and nuttier, and better suited for salads.