Written by Ann Shepphird
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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 ? 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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