A delightful and easy-to-make quinoa dish infused with fresh lemon and herbs, perfect as a side or light meal.
Rinse the quinoa under cold water until the water runs clear.
Rinsing removes the natural coating on quinoa that can make it taste bitter.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot enough to toast the quinoa but not smoking.
Add the quinoa to the saucepan and toast for about 4 minutes, stirring occasionally.
Toasting enhances the nutty flavor of the quinoa.
Pour in the vegetable broth, add the salt and dried basil, and bring to a boil.
Stir well to ensure the seasonings are evenly distributed.
Reduce the heat to low, cover, and simmer for 15 minutes or until the broth is absorbed.
Avoid lifting the lid during cooking to ensure even steaming.
Fluff the quinoa with a fork and let it cool slightly.
Fluffing separates the grains and gives the quinoa a light texture.
Mix in the fresh lemon juice and chopped parsley, fluffing with a fork to combine.
Add the lemon juice gradually to adjust the tanginess to your liking.
Serve warm or at room temperature as a side dish or light meal.
Garnish with additional parsley or a lemon wedge for presentation.
