1 cup quinoa, rinsed
2 cups water
1/2 Tbsp rosemary
a small bunch of fresh parsley, chopped
salt, to taste
extra virgin olive oil
Place a saucepan over medium-high heat, add the quinoa, water, a drizzle of extra virgin olive oil, and a pinch of salt. Stir together.
Using a sharp knife, chop rosemary and parsley and add them to the saucepan. Stir again.
Cover with the lid for about 18-20 minutes and fluff with a fork once the time has passed.
Squeeze some lemon juice over the cooked quinoa. Serve warm.