Try this light and fluffy baked quinoa with lemon as a healthy alternative to rice.
Recipe from America's Test Kitchen.
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Adjust oven rack to middle position and heat oven to 450°F. Combine quinoa, broth, lemon zest, and 1/2 teaspoon salt in covered bowl until just boiling, about 2 minutes. Cover dish tightly with aluminum foil and bake until quinoa is tender and no liquid remains, 25 to 30 minutes.
Remove dish from oven, uncover, and fluff quinoa with fork, scraping up any that has stuck to bottom. Re-cover dish with foil and let stand for 10 minutes. Fold in olive oil and lemon juice and season with salt and pepper to taste. Serve. (Quinoa can be refrigerated for up to 3 days. To reheat, microwave quinoa in covered bowl until hot throughout, 3 to 5 minutes, fluffing with fork halfway through microwaving.)