YMCA Recipe: Herbed Quinoa Salad

The YMCA of Central Florida is committed to helping people adopt healthier, more balanced lifestyles in many ways, including its healthy living initiatives. Here, the organization shares a healthy recipe for your holiday spread.

-2 3/4 cups low-sodium chicken stock
-1/4 cup fresh lemon juice
-1 1/2 cups quinoa

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

-1/4 cup extra-virgin olive oil
-1/4 cup fresh lemon juice
-3/4 cup chopped fresh basil leaves
-1/4 cup chopped fresh parsley leaves
-1 tablespoon chopped fresh thyme leaves
-2 teaspoons lemon zest
-Kosher salt and freshly ground black pepper

In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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