Ingredients
- 1 cup SPROUTED quinoa, rinsed well (it's not 100% necessary to use sprouted quinoa, but sprouted quinoa is a lot easier to digest, so I highly recommend it)
- 1 1/4 cups Bonafide provisions chicken bone broth
- Juice of one lemon (I personally like lots of lemon, so I make it with 2 lemons!)
- 1 tsp sea salt
- 2 cloves minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 tsp black pepper
- 2 persian cucumber sliced thinly (I usually find them at Trader Joe's, but i you can't find persian cucumbers, use 1 large hothouse cucumber and cut into 1/2 inch pieces)
- 1 pint cherry tomatoes, sliced in half
- 3 thinly sliced scallions
- 1/2 cup chopped fresh mint
- 2/3 cup chopped Italian parsley
Instructions
- Rinse quinoa well.
- In a medium pot on the stove, add the bone broth and quinoa. Bring to a boil, reduce heat to low and cover.
- Cook for 15 minutes.
- Remove cover and fluff your quinoa. Let the quinoa cool.
- While the quinoa is cooking, chop all your veggies and put them in a bowl.
- In another small bowl, whisk together the lemon, olive oil, salt pepper, and garlic.
- Finally, add the veggies to the quinoa, along with the dressing, and mix to coat well.
- You can enjoy this dish hot, I prefer it cold! Adjust seasonings to your taste. Enjoy! XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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