i like to throw whatever vegetables i have on hand into the salad. today it was cherry tomatoes and fresh garden peas. a simple lemon parmesan vinaigrette is a great dressing for this light, chilled salad.
this side dish also doubles as a main dish because it's packed with protein. i would have added some broccoli if i had it on hand.
Lemon Parmesan Quinoa Salad
1 cup quinoa
1 3/4 cups low sodium chicken stock
1/4 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1/2 tsp minced garlic
1/8 tsp freshly ground pepper
1/4 cup grated parmesan cheese
1 pint cherry tomatoes, halved or quartered
1 1/2 cups fresh garden peas (raw or cooked)
rinse and strain quinoa and add to medium pot. add chicken stock and bring to a boil. reduce heat to low and cover. simmer 15 minutes. remove from heat and keep covered for 15 minutes.
meanwhile, whisk together oil, lemon juice, garlic, pepper, and parmesan cheese. uncover quinoa and let it cool another 15 minutes. stir in tomatoes, peas, and lemon parmesan vinaigrette.
serve at room temperature or chilled.