Lemon Herb Rainbow Quinoa Salad with Toasted Pine Nuts

1. 1

   Put quinoa into a colander.

2. 2

   Rinse and drain the quinoa well before adding it to a pot or in my case the rice cooker.

3. 3

   Pour in the two cups broth, cover and cook according to package instructions, or until the liquids are absorbed and the quinoa is tender.

4. 4

   Because I use my rice cooker, it lets me know when the quinoa is done, which took about 15-20 minutes.

5. 5

   Fluff the quinoa and add it to a large bowl with the chopped mint, parsley, toasted pine nuts, lemon juice and olive oil.

6. 6

   Toss to combine.

7. 7

   Season with salt and pepper to taste.

8. 8

   Toss and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.