Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times.

Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.

Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork.

3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg