Fluffy Herbed Quinoa

Rinse quinoa (1 cup) thoroughly under cold running water using a fine mesh strainer until the water runs clear. This step is crucial to remove saponins and prevent bitterness.

In a medium pot, heat olive oil (1 tbsp) over medium heat. Add shallot (1) and sauté until golden and fragrant, about minutes (2). Remove half of the sautéed [shallot] to use as a garnish later. To the pot with the remaining [shallot], add the rinsed quinoa (1 cup), vegetable broth (1.75 cups), salt (0.5 tsp), olive oil (0.5 tsp), granulated garlic (0.5 tsp), ground cumin (0.5 tsp), and dried oregano (0.5 tsp). Stir well to combine.

Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low or a gentle simmer, cover the pot tightly, and cook for minutes (15), or until the liquid is absorbed. Turn off the heat and let the pot sit undisturbed for minutes (5) to minutes (10). Start 15m timer

Fluff the cooked [quinoa] gently with a fork. Transfer it to a serving bowl. Toss gently with [lemon zest], [black pepper] to taste, and the chopped fresh parsley (2 tbsp). Taste and adjust [salt] as needed.

Garnish with the reserved sautéed [shallot] and optional slivered almonds (2 tbsp). Drizzle with extra [olive oil] if desired before serving.