- 170 g quinoa
- Sea salt and freshly ground black pepper, to taste
- 1 packed cup fresh herbs (any mix of Italian parsley, mint, coriander and dill)
- 2 T lemon juice
- 2 T olive oil
Rinse the quinoa in a sieve until the water runs clear. Bring 3 cups water to a boil in a suitable saucepan. Add ½ t salt and the rinsed and drained quinoa.
Bring back to a boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and translucent and the germ separates from the seed. The germ will look like a tiny curl. Drain and return to the pan. Cover the pan with a clean tea towel and replace the lid. Leave for 10 minutes, then fluff up using a large fork.
Meanwhile, finely chop the herbs, then mix with the quinoa. Moisten with lemon juice and olive oil and season to taste. Serve at room temperature.