Herbed Quinoa
Ingredients
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- ⅓ cup fresh parsley chopped
- ⅓ cup basil leaves chopped
- 2 scallions (white and green parts) chopped
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium saucepan over high heat, bring the quinoa and vegetable broth to a boil. Reduce the heat to low, cover, and simmer until all the liquid has been absorbed, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork.
- In a medium bowl, whisk together the parsley, basil, scallions, oil, lemon juice, salt, and pepper. Add the quinoa and toss to combine.
Notes
Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. Quinoa can be eaten cold or warm. To reheat, microwave uncovered on high for about 45 seconds.
Credit: Smart Meal Prep for Beginners by Toby Amidor