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Quinoa, Pea & Mint Salad

Quinoa, Pea & Mint Salad

2c chicken stock, reduced sodium
1c quinoa
1c frozen peas (unthawed)
2 tblsp extra-virgin olive oil
2 tblsp fresh mint, finely chopped
salt & pepper to taste

In a saucepan, bring the chicken stock & quinoa to a boil.  Reduce heat and simmer 10 minutes.  Add the peas.  Continue simmering for 15 minutes or until quinoa is puffed and has absorbed remaining liquid.  Remove from heat and let stand 5 minutes.

Stir in olive oil and salt & pepper to taste.  Stir in chopped mint before serving.  Serve warm.

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