3 cups of rinsed, stemmed and finely chopped watercress
1 tablespoon of chopped dill
A few lemon wedges
In a heavy saucepan with a tight fitting lid, warm the olive oil on medium heat. Add the scallions and garlic and saute until softened and fragrant, about 2 to 3 minutes. Add the quinoa and saute for another minute, stirring to coat the grains with oil. Pour in the water and salt, bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Stir in the watercress, parsley, cayenne pepper, and dill and cook for 8 to 10 minutes more, until the water is absorbed but the watercress is still bright green. Stir with a fork and add pepper to taste. Serve with lemon wedges.