Quinoa with Lemon & Fresh Herbs

2 c. low-sodium vegetable stock
1 c. quinoa, rinsed well
2 T. extra-virgin olive oil
2 T. lemon juice
1/2 c. finely chopped fresh basil
2 T. flat-leaf parsley, chopped
1/2 t. fresh thyme leaves
1 t. lemon zest
Freshly ground black pepper

In a medium saucepan, add the vegetable stock and quinoa and bring to a boil over medium-high heat. Reduce heat to simmer, cover, and cook until all the liquid is absorbed, about 12-15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.

Drizzle the dressing over the quinoa and toss until the ingredients are well combined. Season with pepper before serving.

Note: This basic recipe can be enhanced by using different colors of quinoa, adding unsalted nuts, finely chopped dried fruit, or diced apple. Can also omit the herbs and add instead 1/2 t. of cumin, cinnamon, or coriander. 

Serves 4.

From DASH Diet for Dummies, p. 270.