Ingredients
Servings: ￩￫
| 1 | Cup Quinoa, uncooked and rinsed |
| 2 | Cups Chicken or vegetable stock |
| 2 | Cups Sunburst tomatoes, cut in half |
| 2 | Cups Cucumber, peeled and diced |
| 1 | Cup Flat parsley, chopped |
| 1 | Cup Fresh mint, chopped |
| 1 | Cup Chives, chopped |
| 1 | Tsp Kosher salt, more or less to taste |
| 1 | Tsp Black pepper, more or less to taste |
| .25 | Cup Lemon juice (approximately two lemons), more or less to taste |
| .25 | Cup Extra virgin olive oil |
Instructions
Rinse the quinoa and add it to a sauce pan with the chicken stock. Bring to a boil until “fish eyes” form then turn down the heat, cover, and let simmer for 15 minutes. Remove from heat and cool.
While the quinoa cooks, chop the tomatoes, cucumber, and herbs. In a small bowl or measuring cup, combine the olive oil, lemon juice, salt, and pepper.
Once quinoa is cool, add vegetables and dressing. Mix well and serve with roasted chicken or falafel, feta cheese, hummus, and pita bread.
Cover and refrigerate leftovers up to five days.
