Golden Herbed Quinoa Salad

recipe from


4 cups low-sodium chicken broth

2 cups quinoa

1/4 cup extra-virgin olive oil

Juice and zest of one lemon

1/2 cup chopped fresh chives

1 garlic clove, finely grated

1 teaspoon dried oregano

1 1/2 teaspoons ground turmeric

1/2 teaspoon cayenne pepper

1/2 cup finely grated hard sharp cheese such as Asiago, Aged Gouda, Pecorino, Parmiggiano-Reggiano, etc.

Kosher salt and freshly ground black pepper


Prepare the quinoa. In a medium saucepan, combine the chicken broth and quinoa over medium-high heat. Bring to a boil then reduce heat to a simmer. Cover the pan and cook until all liquids are absorbed, about 12-15 minutes.

While the quinoa cooks, whisk together the olive oil, lemon juice, chives, grated garlic, oregano, turmeric, and cayenne pepper. Add the dressing to the cooked quinoa and toss to coat.  Stir in grated cheese. Season with Kosher salt and pepper, to taste, and serve.

Can be served hot or cold.