4 servings – 1 mason jar
Ingredients:
2 TBSP EVOO, divided
3/4 cup uncooked quinoa
1 cup chicken broth or vegetable broth
1/2 tsp salt, divided
2 TBSP fresh lemon juice
1/4 tsp fresh ground black pepper
2-3 drops of stevia
2 cups baby arugula
1 cup diced English cucumber
1/2 cup diced red onion
1 cup grape tomatoes, halved
3/4 cup chopped fresh flat-leaf parsley
Directions
- Heat a small saucepan over medium-high heat. Add 1 tsp oil; swirl to coat. Add quinoa; cook 2 minutes or until lightly toasted, stirring frequently. Gradually stir in broth; bring to a boil. Cover, reduce heat and simmer 13 minutes or until quinoa is tender. Remove from heat; stir in 1/4 tsp salt. Cool the quinoa to room temperature.
- Combine remaining 5 tsp oil, remaining 1/4 tsp salt, juice pepper, stevia and garlic in a small bowl; stirring with a whisk. You can either place the dressing in the bottom of the mason jar or carry in a small mason jar, separately.
- Layer the the mason jar in the following order; dressing, quinoa, cucumber, red onion, tomatoes, arugula and parsley.
- Enjoy!
Candisol & PAN limit tomatoes; HCL & BIL omit onions and cucumbers