Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) vegetable broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 clove (5g) garlic, minced finely
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 cup (15g) fresh flat-leaf parsley, chopped
  • 2 tbsp (8g) fresh mint, chopped
  • 2 tbsp (15g) sliced green onions

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds. Shake well to remove all residue.
  2. Heat 1 tbsp of olive oil in the saucepan over medium heat. Add the rinsed quinoa and stir for 2 minutes until it smells nutty and looks slightly golden.
  3. Pour in the broth, bring to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 15 minutes.
  4. Remove the pan from the heat. Do not lift the lid. Let the quinoa sit undisturbed for 5 minutes.
  5. Remove the lid and fluff the quinoa gently with a fork. While still warm, stir in the lemon juice, zest, olive oil, garlic, salt, and pepper.
  6. Fold in the fresh parsley, mint, and green onions last to keep the herbs bright green.