Bright and herbaceous, this pilaf turns humble quinoa into something worth building a whole meal around. Garlic-infused olive oil and softened scallions build the base, and the quinoa gets toasted right in the pot before simmering with lemon juice, lemon zest, dried oregano, and a touch of cumin for real depth. Fresh flat-leaf parsley folded in at the end keeps everything tasting green and vibrant, while a finishing drizzle of extra-virgin olive oil adds that glossy, grassy richness the diet is built around. A light scatter of crumbled feta on top brings a salty, tangy finish without weighing the dish down. Every component here — the olive oil, lemon, herbs, whole grain, and warm spices — reads straight off a Mediterranean pantry list, which makes this an easy, natural fit for the diet. It's a great side for grilled fish or chicken, or a satisfying lunch on its own, fluffy grain by fluffy grain.
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Place the rinsed quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, then shake off the excess water.
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
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