There's nothing like a good side dish to turn a great meal into a feast!
Prep: 25 minutes plus chilling
Cook: 18 minutes • Serves: 8
1. In 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 5-1/2 cups.
Approximate nutritional values per serving (about e cup): 115 Calories, 33g Fat (1g Saturated), 0mg Cholesterol, 384mg Sodium, 17g Carbohydrates, 2g Fiber, 4g Protein