SERVES 4
TOTAL TIME: 45 minutes
To make this dish vegetarian, substitute low-sodium vegetable broth for the chicken broth.
|
1½ |
cups quinoa, rinsed |
|
2 |
tablespoons olive oil |
|
2 |
garlic cloves, minced |
|
1½ |
cups low-sodium chicken broth |
|
1 |
teaspoon grated lemon zest plus |
|
1 |
teaspoon juice |
|
Salt and pepper |
|
|
2 |
tablespoons minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine quinoa, 1 tablespoon olive oil, and garlic in 8-inch square baking dish.
2. Microwave broth, lemon zest, and ¼ teaspoon salt in covered bowl until just boiling, about 2 minutes. Pour hot broth over quinoa mixture and cover dish tightly with double layer of aluminum foil. Bake quinoa until tender and no liquid remains, about 25 minutes.
3. Remove dish from oven, uncover, and fluff quinoa with fork, scraping up any quinoa that has stuck to bottom. Re-cover dish with foil and let stand for 5 minutes. Fold in lemon juice and parsley and season with salt and pepper to taste. Serve.