Prep time: 10 mins
Cook time: 20 mins
Serves: 2-3
Ingredients:
- 1 cup quinoa
- 1 cup gluten-free vegetable (or chicken) stock
- 1 cup water
- 1 red pepper, diced
- 2 scallions, finely sliced
- 1 tsp. cilantro, minced
- Salt and pepper to taste
Lime vinaigrette
- ½ lime, juiced
- 3 oz. extra virgin olive oil
- ¼ tsp. ginger, minced
- ¼ tsp. cilantro, minced
- Salt and pepper to taste
Directions:
- Place water and stock in saucepan and bring to a boil.
- Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
- While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
- Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
- Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
- Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!