Lyndsay Fogarty
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.
Quinoa:
-2 3/4 cups low-sodium chicken stock
-1/4 cup fresh lemon juice
-1 1/2 cups quinoa
Directions:
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.
Dressing:
-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
Directions:
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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