Herbed Lemon Quinoa Recipe
User Reviews
5
Herbed Lemon Quinoa Recipe
Description
The Herbed Lemon Quinoa Recipe starts by sautéing chopped shallots or onion with ground cumin in vegetable oil until softened. Minced garlic is briefly added, followed by toasting the raw quinoa in the pan to enhance its nutty flavor. Water, kosher salt, and black pepper are introduced, and the mixture is simmered with a lid on until all liquid is absorbed and the quinoa is tender.
After turning off the heat, the quinoa is kept covered to rest for 10 minutes before fluffing with a fork. At this point, lemon zest and lemon juice are added along with chopped Italian parsley, chopped thyme, lightly toasted sliced almonds, and optional sliced radishes. The final toss integrates vibrant citrus and fresh herb flavors with crunchy and crisp elements.
The dish is intended to be served warm, providing a bright and textured side suitable for complementing various main dishes. The combination of herbs and lemon brightens the quinoa, while almonds add a pleasing crunch.
This quinoa can be prepared ahead: adjust salt after garnishing to taste. Cool to room temperature and store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving and add fresh lemon and herbs at the end to maintain their flavor.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion ¾ cups chopped, thinly sliced, small; or 2 small shallots
- ½ teaspoon cumin ground
- 1 clove garlic minced
- 1 ½ cups quinoa rinsed and drained, raw
- 3 cups of water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- lemon zest
- 3-4 tablespoons lemon juice
- 1 cup Italian parsley chopped - plus more for garnish, fresh
- 2 tablespoons fresh thyme chopped, or dried thyme
- ¼ cup almonds lightly toasted, sliced
- 2 radish optional, small; sliced
Instructions
- Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.
- Add in the minced garlic and saute for 30 seconds.
- Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.
- Turn the heat off and let it rest for 10 minutes with the lid on.
- Fluff the now-cooked quinoa with a fork.
- Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.
- Give it a gentle toss and serve while it is still warm.
Notes
- This quinoa dish can be made ahead; cool and refrigerate in an airtight container for up to 4 days.
- Adjust salt after adding lemon juice and herbs to ensure balanced seasoning.
- Reheat gently in a saucepan or microwave before serving, then add fresh herbs and garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 251mg | 10% |
| Potassium | 484mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 25mg | 28% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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