Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) low sodium chicken or vegetable broth
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 1 medium lemon, zested and juiced
  • 1/2 cup (15g) fresh flat-leaf parsley, finely chopped
  • 2 tbsp (6g) fresh chives, finely chopped
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30–60 seconds, shaking well to remove saponins until the water runs clear.
  2. Combine the rinsed quinoa, broth, and salt in a medium saucepan. Bring to a rolling boil over high heat.
  3. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the liquid is absorbed and a white ring forms around the grains.
  4. Remove the pot from the heat and let it sit undisturbed with the lid on for 5 minutes to steam.
  5. Remove the lid and fluff gently with a fork. Stir in the butter, lemon zest, lemon juice, chopped parsley, chives, and black pepper until evenly distributed.