Servings: Makes 2 generous servings
In a medium saucepan, heat oil over medium heat. Add quinoa and cook until lightly toasted, 3 to 4 minutes.
Stir in chicken broth and salt. Bring to a boil; reduce heat to low, cover and cook 15 minutes, or until broth is absorbed and quinoa is tender.
Remove from heat and fluff with a fork. Let cool slightly and stir in parsley and lemon juice. Adjust seasoning to taste. Serve warm or at room temperature. For a great meal, serve with Pan-Roasted Salmon with Fresh Mint Sugar Snap Peas .
From the January 2007 issue of O, The Oprah Magazine
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