Quinoa Salad

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  • 1 cup quinoa, well rinsed
  • 1 1/2 cups low-sodium chicken broth or water
  • Kosher or sea salt and freshly ground black pepper to taste
  • 3 scallions, thinly sliced
  • 1/2 cup chopped fresh herbs of choice, in any combination such as parsley, cilantro, tarragon,
  • mint, basil and/or oregano.
  • 2 teaspoons fresh zest of lemon, orange or lime
  • Big squeeze of lemon, orange or lime juice to taste


Add quinoa, broth or water, salt, pepper and herbs if using to a sauce pan. Bring to a boil, reduce to a simmer and cover.
Cook for 20-30 minutes or until all liquid is absorbed.
Fluff with a fork and add remaining desired ingredients.

Optional extras: Substitute 1 1/2 tablespoons of your favorite dried herb blend for the fresh herbs. Add 1/2 cup toasted nuts and 1/2 cup dried of fresh chopped fruit.
Recipe from Central Market Poulsbo - Culinary Resource Center
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