Quinoa Pilaf with Lemon and Thyme

Amelia and I really liked this. Jeff wasn't home, so he hasn't had any yet. The boys miraculously tried a teeny tiny bite - maybe one bite of one grain of quinoa - and decided they hated it. Sigh..... This recipe was in the newspaper, but was originally from "America's Test Kitchen's Healthy Family" cookbook. (I used dried parsley, about 1 teaspoon, instead of fresh.)

Quinoa Pilaf with Lemon and Thyme
1 onion, minced
1 tsp olive oil
Salt and pepper
1 1/2 C. quinoa, rinsed and dried on a towel
1 1/3 C. low-sodium chicken broth
1 tsp grated lemon zest
1 tsp minced fresh thyme or 1/4 tsp dried
 2 tsp fresh lemon juice
 1 Tbsp minced fresh parsley, basil, cilantro or scallions

Combine the onion, oil and 1/4 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the quinoa, increase the heat to medium, and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoa is transparent and tender, 16-18 minutes. Remove the pot from the heat, lay a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the lemon juice and fresh parsley or herbs. Season with salt and pepper to taste and serve.