Baked Quinoa with Lemon and Parsley
Baking is a supremely easy way to cook quinoa. Lemon juice and parsley are stirred in before serving to lend bright notes to this pilaf to go alongside a delicate protein like cod, or even with a heartier side.
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
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.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 502mg | Fiber: 5g | Sugar: 1g