By: Rachel Beason, Kitsap Community Resources
Makes four servings
From the Toolbox:
- Saucepan with Lid
- Baking Sheet
- Large Mixing Bowl
- Cutting Board
- Chef’s Knife
- Paring Knife
- Measuring Spoons
- Measuring Cups
- Small Casserole Dish
- Spatula
- Vegetable Grater
Ingredients:
- 1.5 cups quinoa
- 3 cups chicken stock
- 1/4 cup pine nuts
- 1 cucumber, peeled and diced (about 2.5 cups)
- 3 roma tomatoes, seeded and diced ( about 3/4 cup)
- 1/4 cup onion, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 Tbs lemon juice
- 2 tsp grated lemon zest
Directions:
- Bring 3 cups of chicken stock to a boil. Add quinoa and cook according to package directions.
- Once cooked, cool quinoa in the refrigerator.
- Meanwhile, preheat oven to 400 degrees F. Place the pine nuts on a baking sheet and toast in the oven for 5 minutes or until lightly browned. Check frequently to prevent burning.
- Add the cooled quinoa, pine nuts, cucumber, tomato, onion, and parsley in a mixing bowl. Mix together with the oil, lemon juice, and lemon zest. Season with salt and pepper to taste.