Next time you buy a lemon for some lemon juice, don’t throw out half your purchase - save the zest! Before juicing the lemon, Microplane zest the lemon (zesting is easier when it’s whole). When zesting, zest onto a non-reactive surface (wooden cutting board, glass bowl - never metal). Keep your zest-free lemon in the fridge in a zipper bag or container, it'll dry out if you leave it unwrapped. You’ll also notice the lemon is much easier to squeeze for juice once the zest is removed.
Place teaspoon clumps of zest on pieces of plastic wrap, fold them over tightly and freeze them for later. It’ll defrost pretty quickly and makes for a nice zippy ingredient in salad dressings, marinades, and baked goods.
Here’s a quickie: For every two cups of cooked quinoa, add a teaspoon of lemon zest, a generous squirt of lemon juice (or one teaspoon vinegar), a sliced scallion, a generous pinch of salt and fresh ground black pepper. Delish and an easy peasy side dish!