 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Shape magazine, this can be spooned over lemon- and olive-oil-dressed arugala Ingredients:
1 cup quinoa |
1 (14 ounce) can low sodium chicken broth |
1 pint cherry tomatoes, each halved |
3 ounces mozzarella cheese, diced |
1 cup torn basil leaves |
2 1/2 tablespoons fresh lemon juice |
1 tablespoon garlic oil |
salt & freshly ground black pepper |
Directions:
1. Rinse quinoa thoroughly.
2. Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
3. Stir in cherry tomato halves, mozzarella and basil.
4. Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.
|
|