1. If using untoasted quinoa place in a large bowl, cover with lukewarm water. 2. Let stand for 5 minutes, drain, rinse well. 3. If using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well. 4. In a large sauce-pot bring chicken broth to a boil. 5. Stir in quinoa. 6. Cover, reduce heat to medium low-you want it simmering. 7. Cook for 15 to 20 minutes, or until the chicken broth is absorbed. 8. Uncover and fluff well. 9. Cool to room temperature. 10. In a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt. 11. Whisk well. 12. Add the remaining ingredients, tossing well. 13. Serve at room temperature. 14. For a vegetarian version use vegetable stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
