Mediterranean Quinoa Salad

The accompaniment to this recipe is Crunchy Baked Haddock (see March, 2012).

Ingredients:

3 c. chicken broth
1½ c. quinoa
zest from one lemon
juice from one lemon
salt and pepper, to taste
olive oil
1/3 c. minced fresh mint
1/3 c. minced fresh parsley
3 green onions
1 c. sautéed sweet peppers (not hot)

 

Carefully remove stems from peppers.  Cut in half and remove seeds.  Cut into medium dice.

In a small skillet, add 2 T. olive oil and sauté peppers until tender.  Remove and allow to cool.

 

In a 2 qt. saucepan, add 3 c. chicken broth, lemon zest, and lemon juice.  Add salt and pepper, to taste.  Bring to a boil. 

 

 
Add quinoa.  Stir and cover.  Allow to cook until liquid is absorbed.

Cut three green onions into a medium chop.  Cut fresh parsley and fresh mint.  Once liquid has been absorbed, turn heat off.  Add peppers, green onion, parsley, mint, and 2 T. olive oil.  Stir to combine.  Taste and adjust seasoning, if needed.

This can be served warm or cold.