Lemony Yellow Lentils

Line a 3 1/2- or 4-qt. slow cooker with a disposable slow cooker liner. Remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon.

In prepared cooker combine 1 1/2 tsp. of the lemon zest, the lemon juice, and next six ingredients (through 1/4 tsp. pepper). Stir in broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.

Meanwhile, preheat oven to 375°F. In a shallow baking pan combine quinoa, oil, garlic powder, dash salt, and dash pepper. Bake 10 to 12 minutes or until toasted, stirring once or twice; cool.

In a small bowl stir together cooled quinoa, almonds, parsley, and remaining 1/2 tsp. lemon zest. Serve lentils topped with quinoa mixture and yogurt.