1 c. quinoa
1 3/4 c. chicken broth
1/3 diced cucumber
1 large diced shallots
2/3 c. dill fronds
zest from 1 lemons
1/2 lemon juiced
3 T. olive oil
1/2 T. balsamic vinegar
1/2 c. sliced almonds
1/2 c. medjool dates, quartered
1/2 c. grated parmesan cheese
salt/pepper to taste
1 avocado diced

1 c. quinoa 1 3/4 c. chicken broth 1/3 diced cucumber 1 large diced shallots 2/3 c. dill fronds 1/2 lemon juiced 3 T. olive oil 1/2 T. balsamic vinegar 1/2 c. sliced almonds 1/2 c. medjool dates, quartered 1/2 c. grated parmesan cheese 1 avocado diced

Rinse quinoa for a few minutes under running water. Heat pan on medium/high and drizzle olive oil to coat bottom. Add quinoa and roast for several minutes, stirring.

Pour broth in pan and bring to a boil. Simmer for 15 minutes. Let stand for 5 more minutes. Put quinoa in a rimmed sheet and put sheet in the refrigerator or freezer to cool it.

Mix together cucumber, shallots, dill, and zest and stir in cooled quinoa.

Whisk together lemon juice, olive oil, and balsamic vinegar until emulsified and thickened. Add to quinoa mixture.

Add the rest of the ingredients and toss together.