Lemon Herb Rainbow Quinoa Salad with Toasted Pine Nuts

Ingredients

• 1 cup Uncooked Rainbow Quinoa, Rinsed (or Any Quinoa If You Can't Find Rainbow)
• 2 cups Chicken Or Vegetable Broth
• 1 Tablespoon Sliced And Roughly Chopped Fresh Mint Leaves
• 2 Tablespoons Roughly Chopped Fresh Parsley
• ¼ cups (heaping) Pine Nuts, Toasted
• 1 whole Lemon, Juiced
• 1 Tablespoon Roasted Garlic Infused Olive Oil, More Or Less To Taste
• Kosher Salt And Black Pepper To Taste

Preparation Instructions

Put quinoa into a colander. Rinse and drain the quinoa well before adding it to a pot or in my case the rice cooker.

Pour in the two cups broth, cover and cook according to package instructions, or until the liquids are absorbed and the quinoa is tender. Because I use my rice cooker, it lets me know when the quinoa is done, which took about 15-20 minutes.

Fluff the quinoa and add it to a large bowl with the chopped mint, parsley, toasted pine nuts, lemon juice and olive oil. Toss to combine. Season with salt and pepper to taste.

Toss and serve warm or at room temperature.