Lemon Basil Quinoa

If you're tired of rice or potato side dishes, give quinoa a try. It's a gluten-free grain that is high in protein and fiber. It cooks in just 15 minutes, perfect for a weeknight dinner side. This recipe is great for summer, when the lemons are juicy and fresh basil is abundant.

Lemon Basil Quinoa
serves 4

1 cup dry quinoa
2 cups chicken broth
1 large lemon, zested and juiced
1 tbsp olive oil
2 scallions, chopped
1/2 cup fresh basil, chopped
salt and pepper

Pour the quinoa and chicken broth in a sauce pan and bring to a boil. Reduce to a simmer and cook covered until all the broth is absorbed, about 10-15 minutes (see note). While it is simmering, whisk the lemon zest, lemon juice, olive oil, and salt and pepper together into a dressing. When quinoa is done but still warm, add the dressing to it and mix well. After the quinoa is cooled, add the scallions and basil, and more salt and pepper to taste, if necessary.

Note: if the cooking instructions on your box of quinoa differ, follow those instead.