Lemon Herb Quinoa
This lemon herb quinoa is bright, savory, and anything but boring. Made with lemon zest, fresh herbs, and a simple aromatics base, it’s a gluten free, dairy free side dish that works just as well for meal prep as it does alongside ( dinner.
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I don’t throw around “best ever” lightly, but this really is the quinoa I make on repeat. It’s bold in a quiet way. Not overpowering, not trying too hard, just deeply flavorful and incredibly versatile. It’s the kind of recipe that makes quinoa feel like something you actually want to eat, not something you’re forcing yourself to finish.
This one is great as meal prep or an easy side dish. Roast up some vegetables, make some shredded chicken, and you have quick and easy meals all week. Just throw everything together. You can also eat it with leftover salmon, make grain bowls and even add it to salads. It holds up, it doesn’t get mushy, and it stays flavorful for days.
This is a base recipe you can build on endlessly, and once you make it, you’ll understand why it never leaves my rotation.
Why You’ll Love This Easy Side Dish
- Ready in about 30 minutes start to finish.
- Bold lemon and herb flavor that pairs with almost anything.
- Perfect for meal prep and holds up well for several days.
Ingredient Notes
Quinoa – Rinse it well before cooking to remove bitterness. This step matters more than people realize and makes a big difference in flavor.
Chicken broth – You can also use vegetable broth if you prefer. Water works, but broth gives the quinoa a more savory base, especially if you’re using it in bowls or salads later.
Shallot – If you don’t have one, finely chopped red onion works well and won’t overpower the dish.
Fresh parsley – Use fresh, not dried. If you don’t have any on hand, skip it, but it really adds a nice bright flavor.
Full ingredient list can be found in the recipe card below.
How To Make Lemon Quinoa
- In a saucepan, bring broth to a boil. Add quinoa, reduce to a simmer, and cook, covered, for 13-15 minutes, until the liquid is absorbed.
- Remove from heat and let sit for 5 minutes, keeping the pot covered. Gently fluff with a fork and transfer to a bowl.
- Meanwhile, heat olive oil in a pan and add shallot. Cook for 2 minutes, until translucent and just starting to brown a bit. Stir in garlic and cook for 30 seconds more.
- Add the vegetables to the quinoa with lemon zest, lemon juice, and parsley. Season with salt and pepper and toss to combine.
Jen’s Recipe Tips
- Let the quinoa rest, covered, after cooking. This allows it to finish steaming and keeps the texture fluffy instead of wet.
- Fluff gently with a fork, not a spoon, to avoid breaking the grains.
- Taste after adding the lemon juice and herbs, then season. Quinoa absorbs salt differently depending on the broth used.
Serving Suggestions
This recipe was created to serve alongside pistachio crusted salmon, but was so good with everything, I had to give it its own spot.
It’s great for meal prep and tastes so good mixed with roasted carrots and cauliflower and whatever protein you have on hand, like salmon, chicken, or Cuban pork chops. I also like to add it to salads for some extra substance and flavor.
Through the flavor is bold, it’s also light, so it’s a great side dish in the spring that pairs well with just about anything – even an over easy egg.
Recipe FAQs
Yes. This quinoa keeps well in the refrigerator for up to 4–5 days and maintains its texture and flavor.
Fresh herbs are strongly recommended here. Dried parsley won’t give the same clean, bright flavor. Leave it out if you don’t have fresh. It will still be delicious.
Yep! Not a nightshade in sight of this one.
You can, but the flavor will be milder. If using water, be sure to season well.
Lemon Herb Quinoa
Equipment
- Medium saucepan
- Small skillet
Ingredients
- 2 cups chicken broth (or vegetable broth or water)
- 1 cup dry quinoa , rinsed
- 1½ tablespoons olive oil
- 1 shallot small, finely chopped
- 1 medium garlic clove , minced
- lemon zest from 1 lemon
- 2 tablespoons lemon juice , fresh
- ¼ cup fresh parsley , finely chopped
- salt and fresh ground pepper to taste
Instructions
- In a medium saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover, and cook for 13–15 minutes, until the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork and transfer to a mixing (or serving) bowl.
- While the quinoa cooks, heat olive oil in a small skillet over medium heat. Add the shallot and cook for about 2 minutes, until soft and lightly golden.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the shallot and garlic mixture to the quinoa along with the lemon zest, lemon juice, and parsley.
- Season with salt and pepper and toss gently to combine.
Notes
- Rinsing quinoa helps remove bitterness. Don’t skip it.
- If you don’t have a shallot, use about ¼ of a small red onion, finely chopped, for a similar mild sweetness.
- Store leftover lemon herb quinoa in an airtight container in the refrigerator for up to 4–5 days. Warm gently in the microwave or on the stovetop until heated through.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
