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Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse with cool water for about 1-2 minutes. This is important to get rid of the bitter taste.Allow to drain.
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Heat olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa. Add the cumin. Stir well.
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Stir in 2 cups of broth, garlic, thyme and salt. Bring to a rolling boil.
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Lower heat and cook, covered, for 15 minutes.
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After that remove the pot from heat and let stand for 5 more minutes, covered. Don't even think about peeking.
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When 5 minutes has passed -Remove the lid. Add the lemon juice and zest. Fluff the quinoa gently with a fork, and serve.