Baking with Basil

What is going on with this weather?!?!  I get that it’s the dead of winter and only January but still.  These single and teen digit temperatures are getting old.  I shouldn’t be complaining though….there are many others that would kill for a day in the mid 20′s.  Spring will be here before we know it.  :)

In the winter most of my Saturdays or Sundays start with me catching up on my dvr…..more importantly the food network shows.  I’m a big fan of Giada and Barefoot Contessa.  The other day Giada made Herbed Quinoa that looked delicious.  I’ve been trying to keep my meals light and healthy post holidays and to help get back on track.  This dish is a great addition in place of pasta, rice or even a change from couscous.  And all of the herbs made me think of spring….so happy!  I paired the quinoa with an Avocado (added after I took the picture), Cherry Tomato Salad with balsamic vinegar.  Oh so very spring!!

Herbed Quinoa

Prep Time: 10min   Total Time: 25min

Ingredients

• 2 3/4 cups low-sodium vegetable stock
• 1/4 cup fresh squeezed lemon juice
• 1 1/2 cups quinoa

Dressing

• 1/8 cup extra virgin olive oil
• 1/4 cup fresh squeezed lemon juice
• 3/4 cup chopped fresh basil leaves (I used 4 frozen basil cubes from Trader Joe’s that worked great)
• 1/4 cup chopped fresh parsley leaves
• 1 tbsp chopped fresh thyme leaves (I used 1 tsp dried thyme)
• 2 tsp lemon zest
• Kosher salt and pepper to taste

For the quinoa: In a medium saucepan, add the vegetable stock, lemon juice and quinoa.  Bring to a boil over medium-high heat.  Reduce the heat to a simmer, cover and cook until all the liquid is absorbed.  About 12-15 min (mine took 15min).

For the dressing:  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 ingredients are combined.  Season with additional salt and pepper if desired.