Quinoa and Herb Salad

Quinoa and Herb Salad

• 1 cup raw quinoa
• 1³⁄₄ cups water
• ¹⁄₂ tsp salt
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• ¹⁄₂ cup chopped fresh mint
• ¹⁄₂ cup pine nuts

DRESSING

• 4 Tbsp freshly squeezed lemon juice
• ¹⁄₄ cup olive oil
• 1 tsp salt
• ¹⁄₄ tsp black pepper

Place quinoa in a saucepan and add the water and salt. Stir, cover the pan, and bring to a boil over medium-high heat. Turn the heat to low and cook for 10–12 minutes or until water is fully absorbed. Remove from heat and let rest for 15 minutes. Fluff with a fork and place it in a large salad bowl.

Meanwhile, mix the dressing ingredients to combine. Add the chopped herbs to the quinoa, followed by the dressing. Toss to combine.

Note: This can be prepared 3 days in advance. Add dressing right before serving.

(Originally featured in Family Table, Issue 712)