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Welcome to Gardens to Tables Recipes Soups and Salads Lemony Qunioa Salad with Fresh Mint and Parsley
Lemony Qunioa Salad with Fresh Mint and Parsley Print E-mail
Written by Brix Executive Chef Anne Gingrass—Paik   

From Brix Restaurant & Gardens in Napa Valley, California

Yields 5 ½ cups

1.5 cups    Quinoa
2.25 cups     Chicken stock
1.5 cups    Tomato, seeds removed, small diced
1.5 cups    English cucumber, peeled, seeded, small diced
1 cup    Parsley, roughly chopped
1 cup    Mint, chiffonade
⅓ cup    Lemon juice, freshly squeezed
.25 cup    Extra virgin olive oil
To taste    Kosher salt and black pepper

Method:
1.   Rinse quinoa, drain and add to boiling chicken stock.  
2.   Reduce heat to low, cover, and let cook for 15-20 minutes or until al dente.  
3.   Shut off heat, let sit for several minutes, then fluff with a fork and allow to cool on a sheet tray. Gently fold remaining ingredients into cooled quinoa and season to taste.

 
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