Using a fine-mesh strainer, rinse and drain quinoa.
In a medium-sized pot, combine water, quinoa, and salt.
Bring to boil, reduce to a simmer, cover with a lid, and cook on low for 18 to 20 minutes.
Meanwhile, in a small bowl, combine the finely grated zest of the lemon, the lemon juice (my lemon gave off 2 tablespoons of juice), the olive oil, parsley, and crushed red pepper flakes. Stir to combine and set aside.
When the quinoa is done (all liquid is absorbed), fluff the quinoa with fork. Add the parsley-mixture to the quinoa and stir with a fork to incorporate. Makes 3 to 4 servings.
My lunches for work... lemony quinoa, steamed broccoli, and left over grilled chicken. It was very tasty.