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Dill Quinoa Salad

It was a great day yesterday at the Locust Grove Estate health fair. We meet many great people and also saw some familiar faces. Our Dill Quinoa salad was a hit, and we discussed the many benefits of this grain. To hear more about the benefits of quinoa and many other grains join us this Wednesday at Mid Hudson Regional Hospital at 5:30pm for more discussion of the many benefits of grains and how to cook with them.

1 Cup Quinoa
2 Cups chicken or vegetable broth
¼ cup extra virgin olive oil
¼ cup fresh dill finely chopped
½ cup diced onion
2 cucumber seeded and diced
2 lemons juiced
2 Tbsp lemon rinds (shaved)
¾ cup grape tomatoes

In a pot combine quinoa and broth, bring to boil. Reduce heat to medium cover and simmer until quinoa is tender and water has been absorbed. 10-15 minutes set aside to cool. Next add all other ingredients to quinoa mixture. Mix and place in fridge to cool. Enjoy!

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