Use a microplane and zest the lemon and reserve the zest in a small bowl

Put chicken broth and the juice of 1/2 lemon in a sauce pan and bring to a boil

Add quinoa, stir, lower the heat to a simmer and cover

Cook for 15 to 20 minutes until soft and the liquid is absorbed

In the bowl with the lemon zest, add juice of 1/2 lemon, parsley, garlic, thyme, oregano, pinch of salt and ground black pepper.

Stir in 2 tsp extra virgin olive oil.

When the quinoa is done, stir in the herb mixture.

Serve hot