1/4 onion, minced (which I didn't use, but I'm sure would add a little more taste)
1 tsp olive oil
salt and pepper
1 3/4-2 cups quinoa, rinsed and dried
1 can chicken broth
lemon zest from one lemon
1 tsp fresh thyme or 4 1/4 tsp dried
juice from 1 lemon (about 2 tsp)
2 TBS chopped fresh parsley
Combine the onion, oil and 1/4 tsp salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally until the onion is softened
Stir in the quinoa, increase the heat to medium and cook stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoa is transparent and tender, 16-18 minutes.
Remove the pot from the heat, lay a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the lemon juice and parsley. Season with salt and pepper to taste.
Refrigerate unless you want this as a warm dish. I like it cold. I topped this with pistachio's, roasted pumpkin seeds and goat cheese. This was the perfect after church treat today!