Herbed Quinoa


4 servings
2 cups low-sodium chicken brothlow-sodium chicken broth2
1 ½ cups quinoaquinoa1 ½
¼ cup extra-virgin olive oilextra-virgin olive oil¼
2 teaspoons grated lemon zestlemon zest2
¼ cup fresh lemon juice (from 1 large lemon)lemon juice¼
¾ cup chopped fresh basil leavesbasil leaves¾
¼ cup chopped fresh flat-leaf parsley leavesflat-leaf parsley¼
1 tablespoon chopped fresh thymefresh thyme1
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼


In a medium saucepan, bring the chicken broth and quinoa to a boil over medium-high heat. Reduce the heat so that the broth simmers, cover the pan, and cook until all the liquid is absorbed, 12 to 15 minutes. Transfer the quinoa to a large bowl.
Meanwhile, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt, and pepper.
Pour the dressing over the quinoa and toss until all of the quinoa is coated.
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