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 

1. 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.
2. 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.
3. Layer the the mason jar in the following order; dressing, quinoa, cucumber, red onion, tomatoes, arugula and parsley.
4. Enjoy!