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  • 1 cup quinoa
  • 2 cups vegetable broth or stock
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons Food Club 100% extra virgin olive oil
  • ½ teaspoon Food Club salt
  • ½ teaspoon fresh ground black pepper
  • 2½ tablespoons coarsely chopped fresh parsley leaves plus additional for garnish
  • 1 tablespoon coarsely chopped fresh basil leaves
  • 4 green onions, thinly sliced (about 1/3 cup)
  • 2 medium vine ripened tomatoes (11 ounces), diced (about 1¾ cup)
  • ½ medium cucumber, cut lengthwise into quarters, then cut crosswise into ¼-inch pieces (about 1¼ cups)
  • Lemon wedges for garnish (optional)


  1. In a fine-mesh strainer, thoroughly rinse quinoa with cold water; drain. In small saucepot, heat broth and quinoa to boiling over high heat. Reduce heat to low; cover and cook 13 to 15 minutes or until all liquid is absorbed. Transfer quinoa to large bowl; refrigerate 45 minutes.
  2. Meanwhile, in small bowl, whisk together garlic, lemon juice, oil, salt and pepper; stir in herbs.
  3. Fluff quinoa with fork; fold in onions, tomatoes and cucumber; add lemon juice mixture and gently toss to combine. Cover and refrigerate at least 2 hours or up to 1 day in advance to allow flavors to meld. Serve garnished with lemon wedges and parsley, if desired. Makes about 5½ cups.
  • Approximate values per serving (about 1 1/3 cups):
  • Calories: 230
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 769mg
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 7g