Ingredients
1 1/2 cups quinoa
3 cups vegetable or chicken stock, or water
2 bay leaves
1/2 teaspoon salt, more to taste (depending on the saltiness of the broth)
3 tablespoon fresh lemon juice, divided
2 cups loosely packed parsley leaves, chopped
2 tablespoons olive oil
3 scallions, white part only, cut into thin rings
5 ounces fresh spinach, cut into chiffonade
1 cup light cream (or half-and-half)
1/3 cup minced fresh chives
Zest of 1 lemon
Preparation
1 Bring stock to boil in a large saucepan over high heat. Meanwhile, in a large dry skillet, toast quinoa over medium heat until it begins to pop and becomes aromatic. Add quinoa to stock along with bay leaves and salt, bring back to a boil, then simmer until liquid is absorbed and quinoa is tender, 20-30 minutes. 2 In the meantime, combine parsley, olive oil, and 1 tablespoon of the lemon juice in a small food processor. Process until parsley is finely chopped. 3 Combine remaining lemon juice with light cream, chives, and lemon zest. Season to taste with salt and toss with the spinach in a large serving bowl. 4 Toss cooked quinoa with the parsley vinaigrette and scallions. Toss gently with the spinach and serve.
