Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 tablespoon olive oil - 1 lemon, zested and juiced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, finely chopped - 2 tablespoons fresh basil, finely chopped - 1 clove garlic, minced - Salt and pepper to taste - Optional: Crumbled feta cheese for garnish Quinoa is a superfood. It is full of protein and fiber. This tiny grain helps keep you feeling full. It is also gluten-free, making it great for many diets. A cup of cooked quinoa has about 8 grams of protein. This makes it a good meat substitute. Lemon adds a bright flavor. It has vitamin C, which is good for your immune system. Fresh herbs like parsley and basil boost flavor and health. They contain antioxidants that help fight disease. Using these fresh ingredients makes this dish healthy and vibrant. You can find the full recipe at the end of this section. Enjoy the health benefits while savoring every bite! First, rinse the quinoa under cold water. This step removes its bitter outer coating. Use a fine mesh strainer for best results. Rinse until the water runs clear, which usually takes about a minute. Next, add the rinsed quinoa to a medium saucepan. Pour in two cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You know it’s done when the quinoa absorbs all the liquid and turns fluffy. Now, let’s mix in some flavor. In a large bowl, add the cooked quinoa. Drizzle one tablespoon of olive oil over it. Toss gently to coat the quinoa evenly. Then, add the zest and juice of one lemon. This will give your dish a bright flavor. Mix well to ensure the lemon blends in with the quinoa. Next, stir in half a cup of halved cherry tomatoes and one minced garlic clove. These ingredients add freshness and depth. Finally, add a quarter cup of finely chopped parsley and two tablespoons of chopped basil. Don’t forget to season with salt and pepper to taste. You can serve this dish warm or at room temperature. It’s very versatile! If you want a creamier touch, top it with crumbled feta cheese. This adds a nice richness to the dish. Enjoy your Zesty Lemon Herb Quinoa as a side or a light main course. For the full recipe, check out the complete guide. To get fluffy quinoa, avoid these common mistakes: - Skipping the rinse: Always rinse quinoa before cooking. This removes the bitter coating called saponin. - Using too much water: Stick to the 2:1 water to quinoa ratio. Too much liquid makes it mushy. To achieve fluffy quinoa, follow these steps: 1. Rinse quinoa under cold water until it runs clear. 2. Use a medium saucepan and bring water or broth to a boil. 3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. For a delightful twist, try these herbs and add-ins: - Fresh parsley: Brightens the dish. - Basil: Adds a sweet note. - Cherry tomatoes: Freshness and sweetness. - Feta cheese: Creamy texture and salty kick. Lemon balances the dish’s acidity. To enhance this: - Add lemon zest before mixing in lemon juice. - Adjust the amount based on your taste. More lemon gives a stronger flavor. To save time, make Zesty Lemon Herb Quinoa ahead: - Cook a big batch and store it in the fridge. - Portion it out for easy meals during the week. For storing leftovers, keep these tips in mind: - Place quinoa in an airtight container. - It stays fresh for about 3-5 days in the fridge. With these tips, you can enjoy perfect quinoa every time! For the complete recipe, refer to the Full Recipe section. {{image_2}} You can make Zesty Lemon Herb Quinoa vegan by skipping the crumbled feta cheese. This dish is already plant-based, so it fits right into vegan meals. If you want to add more protein, try chickpeas or black beans. Both options work well and boost the dish. Using seasonal vegetables can enhance the flavors of your quinoa. In spring, add peas or asparagus for a fresh taste. During summer, try bell peppers or zucchini. In fall, roasted butternut squash works nicely. You can also adjust herbs based on what's fresh. If you have fresh dill or mint, feel free to swap them in for parsley or basil. To spice things up, you can make a spicy lemon herb quinoa. Add a pinch of red pepper flakes or diced jalapeños for heat. For a Mediterranean twist, mix in olives, artichoke hearts, or sun-dried tomatoes. These changes add depth and richness to your dish. For the full recipe, check the section above. To store leftover quinoa, let it cool first. Place it in an airtight container. This keeps it fresh. You can store it in the fridge for about 3 to 5 days. Always check for any off smells before using. For freezing quinoa, use a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, add a splash of water and warm it on the stove. To refresh stored quinoa, add a little olive oil or lemon juice. This brightens the flavors. If needed, adjust the seasoning with salt and pepper. After storage, the quinoa may lose some moisture, so adding a splash of broth can help. Enjoy your Zesty Lemon Herb Quinoa even after storage! For the full recipe, check back to the main section. To make quinoa fluffy, rinse it well before cooking. Rinsing removes bitter saponins. Use a ratio of 1 cup quinoa to 2 cups liquid. Bring it to a boil, then reduce heat. Cover and simmer for about 15 minutes. Let it sit for 5 minutes before fluffing with a fork. This step helps the grains separate. Yes, you can prepare Zesty Lemon Herb Quinoa in advance. Make it a day ahead and store it in the fridge. Just let it cool before putting it in a container. When ready to eat, you can serve it cold or warm it up. The best herbs for this recipe are parsley and basil. Fresh herbs add bright flavor. You can also try mint or cilantro for a different twist. Use a mix of herbs to suit your taste. Cooked quinoa lasts about 3 to 5 days in the fridge. Store it in an airtight container. If it develops an odd smell or taste, it’s best to discard it. Always check before eating leftovers. Yes, quinoa is gluten-free. It’s a great choice for those with gluten intolerance or celiac disease. This grain is also high in protein and fiber. It makes for a healthy and filling dish. This article covered how to make Zesty Lemon Herb Quinoa. You learned about key ingredients and their benefits. We shared step-by-step cooking tips and variations. You now have ideas for meal prep and storage. Quinoa is not just tasty; it’s also healthy and versatile. Use these tips to enjoy this dish time and again. Simple adjustments can make it fit any meal or occasion. Enjoy creating your delicious quinoa dish!

Zesty Lemon Herb Quinoa

Elevate your meals with this zesty lemon herb quinoa! Perfectly fluffy and bursting with fresh flavors, this easy recipe combines quinoa with vibrant herbs, juicy cherry tomatoes, and a splash of lemon. It's a delicious, healthy side dish or a main course that caters to everyone. Ready in just 25 minutes, this dish will impress your family and friends.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 lemon, zested and juiced

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, finely chopped

2 tablespoons fresh basil, finely chopped

1 clove garlic, minced

Salt and pepper to taste

Optional: Crumbled feta cheese for garnish

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.

    Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy.

      In a large mixing bowl, add the cooked quinoa. Drizzle with olive oil and toss gently to combine.

        Add the lemon zest and lemon juice to the quinoa, mixing well to incorporate the bright flavors.

          Stir in the halved cherry tomatoes, minced garlic, chopped parsley, and basil. Season with salt and pepper to taste.

            Serve warm or at room temperature, optionally topped with crumbled feta cheese for a creamy finish.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4