2 cups quinoa, rinsed with cold water
2½ cups chicken stock
1 teaspoon kosher salt
1 teaspoon Italian seasoning
¼ cup Parmesan cheese, shredded
Zest of 1 lemon
1. Cook quinoa with chicken stock according to package directions. Or, if using an InstaPot, add both ingredients to insert and cook on high pressure for 1 minute, allowing the pressure to release naturally.
2. Once quinoa is done, fluff with a fork and allow to cool for 5 minutes.
3. Combine cooled quinoa with salt, Italian seasoning, Parmesan, and lemon zest.
4. Serve at room temperature or refrigerate and serve cold at a later time.