Zesty Herbed Quinoa Pilaf 

Yield: 3 cups 
Serving size: 1/2 – 3/4 cup 
Servings: 4-6

Ingredients 

1 cup dry quinoa 

1 ½ cups vegetable stock or water* 

2 Tablespoons olive oil 
1/4 teaspoon sea salt 

Zest of 1 lemon (~1 Tablespoon) 

Juice of 1 lemon (~3 Tablespoons) 

1/3 cup finely chopped fresh basil 

1/4 cup finely chopped fresh mint 

Procedure

1.    Prepare quinoa: Rinse dry quinoa under cold water, then place in pot along with vegetable stock or water. Bring to a boil, then reduce heat to simmer. Cook until all liquid is absorbed, about 20 minutes. 

2.    Fluff quinoa with a fork and add to a large mixing bowl. Add olive oil, salt, lemon zest, and lemon juice. Toss well to combine. (Note: The quinoa will better absorb the flavors while it is still warm).  

3.    Gently mix in the chopped herbs. 

4.    Serve at room temperature. 

*Boxed/canned vegetable stock has salt added to it, so no salt is added to the pot when cooking the quinoa. If using water to cook the quinoa, add ¼ teaspoon of sea salt to the pot once it has come to a boil.