Preparation

• Rinse the quinoa under cold water and drain.
• Heat a 12-inch skillet over medium-high heat until hot. Put the quinoa in the pan, swirling it around with a whisk, and cook, whisking, until the quinoa is dry, has a nutty aroma, and looks a few shades darker, about 8 minutes. Transfer the quinoa to a plate to cool slightly. Wipe out the skillet.
• In a 3-quart pot, bring the broth to a boil, add the quinoa and simmer, covered, over low heat until the broth is absorbed and the quinoa is tender, about 15 minutes.
• Meanwhile, heat the vegetable oil in the skillet over medium heat. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
• In a large bowl, whisk the lemon zest, juice, olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Add the quinoa, onion mixture, and tomatoes and toss to distribute evenly. Just before serving stir in the basil. serve hot or at room temperature.