INGREDIENTS
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2 3/4 cups low-sodium chicken stock
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1/4 cup fresh lemon juice
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1 1/2 cups quinoa
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1/4 cup extra-virgin olive oil
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1/4 cup fresh lemon juice
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3/4 cup chopped fresh basil leaves
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1/4 cup chopped fresh parsley leaves
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1 tablespoon chopped fresh thyme leaves
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2 teaspoons lemon zest
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Kosher salt and freshly ground black pepper