Makes 4 servings
12 ounces quinoa
1 quart chicken or veggie stock
1 shallot, minced
1 pint cherry tomatoes, halved
¼ cup parsley leaves, roughly chopped
1/3 cup mint leaves, roughly chopped
2 tsp white vinegar
1 lemon, juiced
3 tbsp olive oil
salt to taste
1. Place quinoa and chicken stock in a medium sauce pan and bring to a boil. Turn heat down to low, cover the pot, and simmer until all the liquid has evaporated, about 20 minutes.
2. In the meantime, combine shallot, tomatoes, herbs, vinegar, lemon juice, and olive oil in a large mixing bowl. When the quinoa has finished cooking, add it to the bowl and toss all ingredients until well incorporated. Taste for seasoning, and add salt as necessary.