• 1 tsp. extra-virgin olive oil
• 1 cup quinoa
• 1 1/2 Tbsp. fresh lemon juice
• 1 1/3 cups reduced-sodium chicken broth
• 1/4 tsp. salt , plus more to taste
• 1/2 cup chopped fresh flat-leaf parsley

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 .