Herbed Quinoa Garden Veggie Salad Food

HERBED QUINOA

Steps:

• For the quinoa: 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.
• 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.
• 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.

GARDEN QUINOA SALAD

Steps:

• In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

HERBED QUINOA SALAD

Steps:

• To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
• Add 1 cup of quinoa.
• Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
• Drain off any remaining liquid.
• Fluff with a fork to separate the grains.
• Allow to cool before combining in salad.
• In a 2-quart saucepan over high heat, bring one quart water to a boil.
• Add the peas.
• Cook for about 4 minutes, or until tender; do not overcook.
• Drain and rinse under cold water.
• Place the quinoa in a large bowl.
• Add the peas, goat cheese, parsley, basil, tarragon and chives.
• Toss lightly.
• In a cup, whisk together the lemon juice and olive oil.
• Pour over the salad.
• Top with pine nuts.