Spring Herb Quinoa Salad

spring-quinoa-salad
 
Eating with the seasons doesn't just save you money, it's good for you too. There are lots of yummy springtime fruits and veggies that I personally am going to start enjoying right now! Lemons, cherries, peas, green onions, and fresh herbs are all combined with warm toasted quinoa, cooked in broth for a flavorful, light, healthy, gluten free, yummy salad that can be eaten warm or cold. This is perfect for your first barbeque of the season, Easter dinner, a get together, or whenever and since it tastes just as good warm or cold it's great to eat for lunch the next day. 
quinoa-salad-ingredients

Spring Herb Quinoa Salad

4 cups chicken or vegetable broth
2 cups quinoa, toasted
juice from 1 lemon + 1 tsp. zest
2 sprigs fresh parsley, chopped or  1 tbsp. dried parsley 
2 green onions, sliced
1 cup frozen peas, thawed or fresh peas removed from pods
1/2 - 3/4 cup dried cherries
8-10 fresh sweet basil leaves, roughly chopped
5-8 fresh mint leaves, roughly chopped
1/3 cup slivered or chopped almonds

Heat a large sauce pan and lightly toast the raw quinoa until it starts to smell nice and nutty. Add the broth, lemon juice, and parsley. Bring to a boil, reduce heat, cover and simmer for about 15 minutes or until all the liquid is absorbed. While that's cooking rinse, slice, chop and otherwise prepare the remaining ingredients. Once the quinoa is done fluff it with a fork and transfer it to your serving bowl. Add in the fresh herbs (I put in 10 mint leaves cause I just love that fresh mint and lemon combo), onions, peas, cherries, almonds and lemon zest. Stir to mix everything together and serve right then or later. Whatever. 
Enjoy!

-Melissa

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Monday, 17 December 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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