Recipe Name: Quinoa and Pine Nut Herbed Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
1 cup quinoa
2 cups low-sodium chicken stock
½ cup frozen limeade concentrate, thawed
Zest and juice of 1 lime
½ cup raisins
1 jalapeno pepper, seeded and minced
½ cup toasted pine nuts
5 green onions, white parts only, chopped
2 garlic cloves, peeled and minced
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ teaspoon onion salt (more to taste)
¼ teaspoon black pepper
Mixed salad greens
Chopped fresh tomatoes
Instructions
Place the quinoa and stock in a medium saucepan over medium-high heat. Cook uncovered for 8-10 minutes or until the liquid has been absorbed. Stir occasionally. Remove from heat and transfer to a mixing bowl. Cool to room temperature.
Meanwhile, in a small saucepan, heat the limeade concentrate over low heat. Add the zest, juice and raisins. Remove from the heat, cover and allow to stand for 30 minutes.
When the quinoa has cooled, add the jalapeno peppers, pine nuts, onions, garlic, cilantro, parsley, salt and pepper. Stir well and add the raisin mixture, tossing to blend. Cover and allow to stand at room temperature for 1 hour or refrigerate for up to 8 hours. Bring to room temperature before serving over mixed salad greens and topped with chopped tomatoes.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lettuce-eat-salad/