Wash quinoa in 3 changes of cold water through a sieve.
Cook quinoa in a medium pot of boiling salted water, uncovered, until almost tender, about 10-15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (bottom of sieve should not touch water).
Cover quinoa with a folded tea or kitchen towel. Cover sieve with a lid (it does not need to fit tightly) and steam over simmering water for about 8-10 minutes until fluffy, tender , and dry. Remove lid and pot from heat. Let stand covered with towel, 5 minutes.
Combine shallot, vinegar, zest, and lemon juice in a small bowl. Gradually whisk in oil until emulsified.
Transfer quinoa to a large bowl and stir in fresh herbs and 1/4 teaspoon salt and pepper.
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This is a super high in protein dish. The chef has really explained all the steps so nicely and it is a versatile dish. You can use it as a side dish to meat or fish. The organic herbs add a good zest to the quinoa.