Step 1

In a medium pot, over medium heat, sauté the shallot in the olive oil, until golden and fragrant, about 2-3 minutes. Set half aside for the garnish.

Step 2

To the pot, add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that the quinoa has soaked up all the water.  If not, continue cooking 2-5 more minutes. Once you see steam holes, turn the heat off and let it sit covered 5-10 more minutes.

Step 3

To serve: Fluff with a fork, place in a serving bowl and toss gently with lemon zest, taste and adjust salt, adding more as necessary.

Step 4

Sprinkle with fresh herbs, remaining sauteed shallots, and optional nuts. Don’t over-mix.

Step 5

Drizzle with good-quality olive oil