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