1 tablespoon butter
1 cup of chicken stock
zest of one lemon
juice of one lemon
1 tsp. dijon mustard
extra-virgin olive oil
salt and pepper, to taste
grape tomatoes
steamed broccoli
red grapes
parmesan cheese
bring the chicken stock to a boil. melt the butter over medium heat in a medium saucepan. toast the quinoa in the butter for several minutes, until a dark, golden brown. add the chicken stock to the quinoa, return to a boil, and cook to package directions.
meanwhile, combine the lemon zest, lemon juice, and mustard in a small bowl. whisk in olive oil until mixture is emulsified and makes a viniagrette. season with salt and pepper to taste. set aside.
halve the grape tomatoes and grapes and put into a large mixing bowl. chop the broccoli into bite-size piece and add to the bowl. add the cooked quinoa and the viniagrette and toss. sprinkle parmesan cheese on top. enjoy!
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