Lemon Summer Quinoa

Ingredients:

• 1 cup Bob’s Red Mill Quinoa

• 2 cups stock (vegetable or chicken)

• 1 Tbsp extra virgin olive oil

• Zest of one lemon

• Juice of one lemon

• ¼ cup pine nuts

• ¼ cup basil, chiffonade

• ½ tsp kosher salt

Start by bringing the stock to a boil. Add the quinoa to the boiling stock, reduce to a simmer, and cook according to the packaging.

While that cooks, lightly toast the pine nuts in a pan on the stove top. They tend to burn quickly, so keep an eye on them. Zest the lemon and slice in half for juicing. Next, chiffonade the basil: stack the leaves flat on top of one another, roll longways into a cigar shape, and slice until they unfold into little ribbons.

When the quinoa has cooked and rested, fluff it nicely and then incorporate the prepared ingredients as well as some extra virgin olive oil and kosher salt. Squeeze the lemon juice and give it one final toss. Feel free to add more salt or lemon juice if you feel it’s needed.

Serve warm or cold, and enjoy!