Now that it’s springtime, we’re craving light, zesty meals to counteract all the comfort food we ate this winter. That’s why we love this vegetarian- and vegan-friendly Mediterranean dish from the Gaiam Cafe. It’s healthy, refreshing and easy to make, and the leftovers make for a great no-cook lunch side. Serve it with hummus and flatbread and some juicy olives.
Serves 4 to 6
- 1 cup of quinoa, washed
- 1 quart of vegetable stock
- 1 bay leaf
- 2 Roma tomatoes, diced
- 1 bunch of parsley, chopped
- 1 bunch of scallions, thinly sliced
- 2 cloves of garlic
- 1 lemon, zest and juice
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
In a medium pot, bring the vegetable stock and bay leaf to a boil. Add the quinoa and bring to a soft simmer. Lower the heat and cook for 14-17 minutes, or until tender, then strain. Remove the bay leaf. In a medium-sized bowl, mix the remaining ingredients thoroughly. Let stand for 10-15 minutes to develop flavor. Add the quinoa and check for seasoning. Refrigerate at least two hours.
Previous recipe: Roasted Cauliflower with Creamy Peanut Sauce