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!
INSTANT POT INSTRUCTIONS:
Press the 'SAUTE' button on your Instant Pot.
Add in the oil and garlic, and cook for about 15 seconds.
Stir in the quinoa, herbs, and ONE CUP of water.
Place the lid on the Instant Pot and set the steam valve to 'SEALING'.
Set the timer to two minutes on high pressure.
After this time, allow the quinoa to sit UNTOUCHED for ten minutes. Instant Pot screen will read: LO10.
Release remaining pressure manually.
Stir in the lemon zest, lemon juice, salt, pepper, and parsley.