2tablespoonsminced scallions(green and white parts)
Kosher salt and freshly ground pepper (to taste)
Instructions
Place the quinoa in a fine-mesh sieve and rinse with cold water (unless your quinoa is labeled pre-rinsed).
Pour the quinoa into a medium saucepan over medium high heat. You can toast the quinoa for a couple of minutes, stirring occasionally. Or add the broth plus 1 cup water immediately, or 2 cups water, and season with salt. Bring to a simmer, cover the pot, and simmer for 15 to 20 minutes until the liquid is absorbed and the quinoa grains have sprouted their little tendrils. Remove from the heat.
Allow the quinoa to sit, covered, for about 5 minutes, then lift the lid, fluff the quinoa and let it cool.
When the quinoa has cooled to room temperature, add the olive oil, dill, parsley, thyme, lemon zest and juice, scallions, salt, and pepper. Toss to blend well. Serve at room temperature.
Notes
This salad is best the day it is made to get the most out of the fresh herbs, but it will keep happily for a day or two in the refrigerator.