Herby Quinoa Side Dish:

• 1 shallot, finely diced or sliced
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed and drained
• 1/2 teaspoon granulated garlic (or use 1-2 minced garlic cloves with the shallot)
• ½ teaspoon ground cumin
•  1/2 teaspoon dried oregano (or dried thyme,  italian seasoning, or herbs de Provence, or similar)
• ½ teaspoon salt, more to taste
• Pepper to taste
• lemon zest from one small lemon
• A sprinkling of fresh herbs- Italian parsley or dill. 
• Optional: 2 tablespoons toasted slivered almonds or pinenuts
• Drizzle of good olive oil, optional but good

Herby Quinoa Side Dish Instructions

1. In a medium pot, over medium heat, sauté the shallot in the olive oil, until golden and fragrant, about 2-3 minutes. Set half aside for the garnish. To the pot, add rinsed/drained quinoa, water, salt, cumin, granulated garlic, and dried herbs, and stir well. Bring to a boil. Reduce heat to a simmer, cover well, and cook for 15 minutes, or until water is absorbed. 
2. Fluff with a fork, place in a serving bowl and toss gently with lemon zest, taste and adjust salt, adding more as necessary. Sprinkle with fresh herbs, remaining sauteed shallots, and optional nuts. Don’t over-mix.
3. Drizzle with good-quality olive oil

Storage: Quinoa will keep up to 5 days in the refrigerator in an airtight container or can be frozen for up to 3 months. 

Meal Prep: If you’re batch-cooking for the week, double the basic recipe; you may not need any of the garnishes.

Rinsing the quinoa is imperative. It really does help remove the bitterness.

Ratio: Whether I’m making a smaller or bigger batch, my general ratio of water to quinoa is 1 cup quinoa to 1.75 cups water.