{"id":33,"date":"2024-02-14T09:04:47","date_gmt":"2024-02-14T17:04:47","guid":{"rendered":"https:\/\/www.kitsapcooks.com\/?page_id=33"},"modified":"2024-03-27T14:01:08","modified_gmt":"2024-03-27T21:01:08","slug":"refreshing-quinoa-salad","status":"publish","type":"page","link":"https:\/\/www.kitsapcooks.com\/?page_id=33","title":{"rendered":"Refreshing Quinoa Salad"},"content":{"rendered":"\r\n<h5>By: Rachel Beason, Kitsap Community Resources<\/h5>\r\n<p class=\"wp-block-paragraph\">Makes four servings<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">From the Toolbox:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Saucepan with Lid<\/li>\r\n\r\n\r\n\r\n<li>Baking Sheet<\/li>\r\n\r\n\r\n\r\n<li>Large Mixing Bowl<\/li>\r\n\r\n\r\n\r\n<li>Cutting Board<\/li>\r\n\r\n\r\n\r\n<li>Chef&#8217;s Knife<\/li>\r\n\r\n\r\n\r\n<li>Paring Knife<\/li>\r\n\r\n\r\n\r\n<li>Measuring Spoons<\/li>\r\n\r\n\r\n\r\n<li>Measuring Cups<\/li>\r\n\r\n\r\n\r\n<li>Small Casserole Dish<\/li>\r\n\r\n\r\n\r\n<li>Spatula<\/li>\r\n\r\n\r\n\r\n<li>Vegetable Grater<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Ingredients:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>1.5 cups quinoa<\/li>\r\n\r\n\r\n\r\n<li>3 cups chicken stock<\/li>\r\n\r\n\r\n\r\n<li>1\/4 cup pine nuts<\/li>\r\n\r\n\r\n\r\n<li>1 cucumber, peeled and diced (about 2.5 cups)<\/li>\r\n\r\n\r\n\r\n<li>3 roma tomatoes, seeded and diced ( about 3\/4 cup)<\/li>\r\n\r\n\r\n\r\n<li>1\/4 cup onion, diced<\/li>\r\n\r\n\r\n\r\n<li>1\/2 cup chopped fresh parsley<\/li>\r\n\r\n\r\n\r\n<li>1\/4 cup olive oil<\/li>\r\n\r\n\r\n\r\n<li>3 Tbs lemon juice<\/li>\r\n\r\n\r\n\r\n<li>2 tsp grated lemon zest<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Directions:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Bring 3 cups of chicken stock to a boil. Add quinoa and cook according to package directions.<\/li>\r\n\r\n\r\n\r\n<li>Once cooked, cool quinoa in the refrigerator.<\/li>\r\n\r\n\r\n\r\n<li>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.<\/li>\r\n\r\n\r\n\r\n<li>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.<\/li>\r\n<\/ul>\r\n","protected":false},"excerpt":{"rendered":"<p>By: Rachel Beason, Kitsap Community Resources Makes four servings From the Toolbox: Ingredients: Directions:<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-33","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=\/wp\/v2\/pages\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33"}],"version-history":[{"count":0,"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=\/wp\/v2\/pages\/33\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kitsapcooks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}