Go Back

Lemon Herb Quinoa

A light yet flavorful quinoa dish that goes great with fish or chicken! I invented it on-the-fly one day when I couldn't find quite what I was looking for. For a stronger flavor, add extra lemon juice and herbs. For a more al dente quinoa, remove the lid half way through the cooking time and continue to cook uncovered until most of the water is absorbed.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 3865.7 kcal

Equipment

  • 1 Saucepan with Lid Medium-sized, for cooking quinoa
  • 1 Fine-mesh Sieve Essential for rinsing quinoa
  • 1 Measuring Cups and Spoons
  • 1 Lemon Zester or Microplane For fine lemon zest
  • 1 Chef's Knife and Cutting Board For preparing herbs and garlic

Ingredients
  

Main

  • 2 cups water
  • 1 cup quinoa
  • 1 lemon juiced and zested
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon minced garlic
  • 1 teaspoon roasted red pepper and garlic seasoning blend

Instructions
 

  • Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

Notes

Always rinse quinoa thoroughly under cold water before cooking to remove saponins, which can impart a bitter taste and foamy texture. For a deeper, nuttier flavor, lightly toast the dry quinoa in the saucepan for a minute or two before adding the liquid. To achieve an al dente texture, as suggested, remove the lid midway through cooking to allow more water to evaporate. For stronger lemon and herb notes, don't hesitate to add a touch more fresh juice or finely chopped herbs just before serving. A good quality vegetable broth can replace water for added depth. Garnish with a fresh lemon wedge and extra herbs for an appealing presentation.