1 c. uncooked quinoa
1 c. chicken broth
1 c. water
1 lemon, zested and juiced
Salt & Pepper
If desired – chopped cilantro, or perhaps flat leaf parsley
Thoroughly rinse quinoa in cold water. I used one of my fine meshed sieves to run the water through without losing any of the grain. Drain thoroughly twice before cooking.
Note: Don’t add salt to quinoa until it has cooked fully (the grain will not open completely if you do so).
Bring the water & chicken broth to a boil in a saucepan that has a lid. Add the quinoa and bring back to a boil. Cover and simmer for 10 – 15 minutes. Quinoa is done when soft and translucent and the
quinoa’s spiral-shaped germ ring has separated.
Remove from heat and fluff with a fork. Add the lemon juice and lemon zest. Lightly drizzle olive oil over the quinoa. Salt & Pepper to taste. If desired, add cilantro or parsley.