Lemon Quinoa Salad with Currants
2 tbsp vegetable oil
1/2 cup diced onion
4 sun-dried tomates (packed in oil), minced
1 cup quinoa grains
1 1/2 cup chicken stock
2 tbsp minced basil
zest of 1 lemon
1/4 cup dried black currants
1/2 cup diced feta
1. Heat the oil over medium heat and cook the onion until softened. Stir in the minced sun-dreid tomatoes and cook for another minute. Add the quinoa and toast for another two minutes, stirring to prevent burning.
2. Add the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Turn of the heat, add the lemon zest, basil and currants, and feta - if using- and let sit for 5 more minutes. Fluff with a fork, and serve.