Today I have a super versatile side dish for you.  It’s quick and easy and can be eaten hot or cold.  How’s that for a staple?  I had a scoop of this quinoa while it was still warm for lunch on Sunday, served it hot as a side on Monday and ate the rest over a salad later in the week.  I’ve indicated here enough quantity to last several meals as long as you don’t make it your main course, so you might consider whipping up a batch on a weekend  and eating it over the course of the week.  And of course, it would easily double if you need to feed more people or if you go through grain salads quicker than I do.  Enjoy!

Lemon Herb Quinoa

1 cup dried quinoa (or substitute brown rice, millet, or another small grain)
2 cups water
juice of 1/2 lemon
1 scant teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
freshly ground pepper to taste

• Combine quinoa and water in a pot and bring to a boil.  Reduce heat to low, cover, and let simmer for 25 minutes (or otherwise according to the directions on your particular package of quinoa).
• When quinoa has absorbed all its cooking water, fluff with a fork.  Add the rest of the ingredients and stir to combine well.  Taste for seasoning and adjust as necessary.
• Serve hot, warm, or cold.

Source: Covered In Flour