Heat the oil in a medium saucepan.
Add the garlic and cook for about 15 seconds.
Stir in the rinsed and drained quinoa and cook 1-2 minutes.
Stir in the oregano, thyme, rosemary, and 1 1/3 cups water.
Bring the mix to a boil, then reduce the heat to low.
Cover and cook for 15 minutes.
Check the quinoa at this time to see if you need more water (I always seem to need much less water than a recipe calls for when cooking grains, so be aware.)
Once cooked through, stir in the lemon zest, lemon juice, salt, pepper, and parsley.
Check for seasoning and serve!