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Ingredients
- 2 ¾ cups low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 ½ cups quinoa
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- ¾ cup chopped fresh basil leaves
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
Directions
- In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 156 | 41% |
| Total Fat 17.59g | 22% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 263mg | 11% |
| Potassium 559mg | 16% |
| Total Carbs 44.75g | 12% |
| Dietary Fiber 5.6g | 19% |
| Sugars 0.81g | 1% |
| Protein 10.98g | 18% |
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