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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

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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