Baked Quinoa with Lemon and Parsley

By Leite's Culinaria

Ingredients

1 1/2 cups (12 1/2 ounces) pre-washed white quinoa
2 tablespoons extra-virgin olive oil
1 1/2 cups store-bought or homemade chicken or vegetable broth
1 teaspoon grated lemon zest (preferably organic)
1/4 teaspoon table salt (plus more if needed)
1 teaspoon fresh lemon juice (plus more if needed)
2 tablespoons minced fresh parsley
Freshly ground black pepper

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 450°F (230°C).

In an 8-inch square baking pan, combine quinoa and oil.

In a covered medium saucepan over high heat, bring broth, lemon zest, and salt to boil. Pour hot broth over the quinoa mixture and cover the dish tightly with a double layer of aluminum foil. Bake quinoa until tender and no liquid remains, 25 to 30 minutes.

Remove dish from the oven, uncover, and fluff the quinoa with a fork, scraping up any quinoa that has stuck to the bottom. Re-cover the dish and let sit for 10 minutes.

Fold in lemon juice and parsley. Taste and season with salt, pepper, and more lemon juice, if desired. Serve.