1 onion, minced
1 teaspoon olive oil
1/4 teaspoon salt, plus more to taste
1 1/2 cups quinoa, rinsed and dried on a towel
1 1/4 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon minced, fresh thyme or 1/4 teaspoon dried
2 teaspoons fresh lemon juice
2 tablespoons minced, fresh parsley, basil, cilantro or scallions
Black pepper, to taste
Combine the onion, oil and salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
Stir in the quinoa, increase heat to medium, and cook, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce heat to low, cover and simmer until quinoa is transparent and tender, 16 to 18 minutes.
Remove pot from heat, lay a clean folded kitchen towel across top of pot and replace lid. Let stand for 10 minutes, then fluff quinoa with a fork. Stir in the lemon juice and fresh parsley or herbs. Season to taste with additional salt and the pepper; serve.
Makes 6 servings.
— Recipe from "America's Test Kitchen's Healthy Family" (America's Test Kitchen, 528 pp., $34.95)
Per 3/4 cup serving: 170 calories, 3.5 g fat (0 saturated), 0 mg cholesterol, 30 g carbohydrates, 6 g protein, 4 g fiber, 220 mg sodium.