Herbed Quinoa

3/4 cup quinoa, such as tricolor quinoa
2 tablespoons lemon juice, zest the lemon before squeezing the juice
1 1/2 cups water (or feel free to use low sodium chicken stock or vegetable stock)
2 tablespoons Italian parsley, chopped
2 tablespoons chopped chives
1 tablespoon lemon zest
sea salt and freshly ground black pepper, as desired

Thoroughly rinse quinoa and strain through a fine strainer before cooking.
In a medium saucepan, combine quinoa and lightly salted water with the lemon juice, and bring to a boil. Stir, reduce heat to low simmer and cover pan with lid. Simmer gently for 15-20 minutes or until the liquid has been absorbed, the quinoa is tender and there is a little tendril-like halo that is visible (this is actually the germ of the kernel) which indicates that it is done. Remove from heat, fluff with a fork, cover with lid again and allow to sit for another 2-3 minutes. Stir in the parsley, the chives, and the lemon zest. Taste and season with salt and pepper as desired.
Set aside and keep warm or refrigerate and reheat if made ahead.
This is a great side dish or base for a grain bowl topped with raw or cooked vegetables, and your favorite leftover sliced meats, poultry or tofu. Feel free to bump up the flavor with additional herbs, toasted nuts, or a drizzle of dressing.

Nutrition Information