Savory Olive Oil Quinoa in 25 Minutes

Instructions:

1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30–60 seconds, shaking the basket frequently. Let it drain thoroughly.
2. Heat 2 tablespoons (30ml) of olive oil in a medium saucepan over medium heat. Add the drained quinoa and stir constantly for 3–5 minutes until the grains reach a mahogany-colored hue and smell like toasted hazelnuts.
3. Push the toasted quinoa to the side of the pan. Add the remaining 1 tablespoon (15ml) of olive oil and sauté the diced onion and minced garlic until the onion is translucent and fragrant, about 2 minutes.
4. Stir in the vegetable broth, salt, and black pepper. Bring the mixture to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
5. Remove the pan from the heat. Keep the lid on and let the quinoa sit undisturbed for 5 minutes.
6. Remove the lid and use a fork to gently lift and fluff the grains. Stir in chopped fresh parsley and fresh lemon juice before serving.