Directions:
- Quinoa:
- For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.45 Kcal (1819 kJ) | ||
| Calories from fat | 183.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.36g | 31% | |
|---|---|---|---|
| Cholesterol | 4.95mg | 2% | |
| Sodium | 242.07mg | 10% | |
| Potassium | 601.43mg | 13% | |
| Total Carbs | 50.04g | 17% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 14.16g | 28% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 3.6mg | 20% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 152.25 Kcal (637 kJ) | ||
| Calories from fat | 64.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 31% | |
|---|---|---|---|
| Cholesterol | 1.73mg | 2% | |
| Sodium | 84.83mg | 10% | |
| Potassium | 210.77mg | 13% | |
| Total Carbs | 17.54g | 17% | |
| Sugars | 1.49g | 17% | |
| Dietary Fiber | 1.66g | 19% | |
| Protein | 4.96g | 28% | |
| Vitamin C | 6.5mg | 31% | |
| Iron | 1.3mg | 20% | |
| Calcium | 18.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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