Chef Shayna's Quinoa Salad recipe

We've got a side dish that's perfect for those summertime picnics or barbecues.

Ingredients

• 2 cups Quinoa
• 4 cups chicken broth
• 2 TB olive oil
• 1 bag Frozen corn (I grilled & froze Fresno state corn)
• 1 bag Frozen Peas
• Finely Chopped Fresh basil, mint, & parsley
• Shaved Parmesan cheese
• Option: Cooked chicken slices

Dressing

• Olive oil
• Juice from 1 lemon
• Minced garlic
• Salt & pepper

Directions

1. Prepare Quinoa by bringing chicken broth to a boil & adding in Quinoa. Bring to a simmer, cover with a lid and cook for 10 minutes. Fluff with a fork and stir in olive oil.
2. Put hot Quinoa in a serving bowl. Stir in frozen corn & peas and stir to combine.
3. Finely chop fresh herbs & mix into the bowl. Season with salt & pepper.
4. In a small bowl combine dressing ingredients with a whisk. Drizzle over Quinoa and mix well. Shave fresh Parmesan on top & enjoy!
5. Option to add Chicken to make it a meal.