Ingredients:  

1 cup quinoa

2 tablespoons The Mighty Olive eureka lemon fused olive oil

2 cups water

1½  teaspoons fresh oregano

1 teaspoon fresh lemon thyme

1 teaspoon fresh rosemary

3 tablespoons chopped parsley

2 tablespoons fresh lemon juice

½ teaspoon The Mighty Olive lemon-lime sea salt

1 teaspoon grated fresh lemon

(You can adjust the herbs and salt to your own personal taste.  For example, I am not that fond of parsley, so sometimes I reduce the parsley or leave it out of the dish altogether.)

Directions:

    Place the quinoa in a large bowl.

    Fill with cold water.

    Drain into a strainer and rinse.

    Over medium-high heat, heat the oil in a 2-quart saucepan.

    Add the rinsed quinoa and cook, stirring,

    until the quinoa makes cracking and popping noises, about 3 to 5 minutes.

    Stir in the water, oregano, thyme, and rosemary.

    Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.

    Stir in the parsley, lemon juice, salt, lemon rind, and lemon pepper.

    Fluff with a fork. Cover the saucepan until you are ready to eat.

    This recipe serves 6 people as a “side”.

-Victoria Kibler