Herbed Quinoa

This gluten free dish, low in sodium and fat, is bursting with spectacular flavors from the fresh herbs and salmon. Herbed Quinoa is a satisfying meal chilled or served at room temperature.

                                                                 Herbed Quinoa
                                                                  Adapted from
                                                          Giada's Feel Good Food
                                                              Giada De Laurentis

quinoa
1 1/2 cups quinoa
2 cups low sodium chicken broth
oil
dressing:
1/4 cup extra-virgin olive oil
2 tablespoons lemon zest
1/4 cup lemon juice (from 1 large lemon)
1/4 cup  chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (4-ounce) cans boneless,
   skinless salmon, drained
   and flaked

for the quinoa: In a medium saucepan, bring the chicken broth and quinoa to a boil over medium high heat. Reduce the heat so the broth simmers, cover the pan and cook until the liquid is absorbed, 12 to 15 minutes. Transfer the quinoa to a large bowl.

for the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt and pepper.

Pour the dressing over the quinoa and toss with the salmon until all the ingredients are coated.

Take it up a notch by adding thinly sliced scallions and crushed red pepper flakes.

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