WARM QUINOA SALAD

Ingredients

• 1 cup quinoa, thoroughly rinsed and drained
• 2 cups chicken broth or water, divided
• 1 cup plain yogurt
• 1/4 cup slivered fresh mint
• 2 tbsp liquid honey
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1 cup diced zucchini
• 1 cup diced dried golden Calimyrna figs or golden raisins
• 1/2 cup diced seeded Roma tomatoes
• 1/4 cup finely chopped preserved lemon peel or 1 tbsp grated lemon peel

Directions

1. Place quinoa in a large frypan over medium heat and cook, stirring frequently, until quinoa is lightly toasted, about 7 – 9 minutes. Remove from heat.
2. Bring 1 1/2 cups chicken broth to a boil in a medium saucepan over medium heat. Stir in quinoa. Reduce heat and simmer, covered, until liquid is absorbed and quinoa is tender, about 20 minutes. Remove from heat and fluff quinoa with a fork; set aside.
3. To prepare dressing, whisk together yogurt, mint, honey and salt until blended; set aside.
4. Heat oil in same frypan over medium heat. Add zucchini and sauté until tender, about 2 minutes. Remove from heat. Stir in remaining 1/2 cup chicken broth, cooked quinoa, figs, tomatoes and lemon peel. Add dressing and toss to combine. Serve immediately.