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 (every) dinner.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

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.