Lemony Quinoa - cooking recipe

Ingredients

1 teaspoon extra virgin olive oil
1 cup quinoa
1 1/3 cups vegetable broth
1/8 teaspoon salt, plus more to taste
1/4 teaspoon dried basil
1 1/2 tablespoons fresh lemon juice
1/2 cup flat leaf parsley, chopped

Preparation

Rinse quinoa under cold water until it stops bubbling (much like you would with canned beans.).
In a medium saucepan, heat oil and add quinoa.
Cook for about 4 minutes, or until lightly toasted.
Add broth, salt and basil.
Bring to a boil, then reduce to low, cover and cook for 15 minutes or until broth is entirely absorbed.
Fluff with a fork. Let sit until slightly cooled.
Add lemon juice and parsley, fluffing with fork until well combined.