I like this one from Giada, which I've modified slightly by cutting back on the oil & increasing the lemon a bit:

2 3/4 cups low-sodium chicken stock (veggie stock would be fine too)
1/4 cup fresh lemon juice
1 1/2 cups quinoa

Dressing:
2-3 Tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.


For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and lots of pepper, to taste.


Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl and serve.

Important note: I like dressings that are much more acidic than they are oily, so you may want to make adjustments to the ratio. The original recipes had several reviews that said it was too lemony, but I LOVE lemon! So I used 1 lemon for juice in the quinoa & another for the dressing. I don't add any salt and there's so much flavor I don't think it's necessary, but that's to taste anyway.

I make the quinoa in my rice cooker.

Goes GREAT with grilled chicken or fish, grilled veggies, and a bright sauvignon blanc for a cheerful summer dinner. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />