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Lemon Herb Quinoa

by Tanya

Lemon Herb Quinoa | www.EatLaughPurr.com

Quinoa is one of those super trendy, good-for-you foods that actually lives up to the hype. And oh yeah, it tastes pretty darn good too. I’m a big believer that good food doesn’t have to taste like saw dust, dirt or be inedible. Now in fairness, there is plenty of “good” food that doesn’t taste good. Can I get an Amen? Thought so.

This is the first time I’ve actually cooked quinoa. It’s pretty much the same as cooking rice, so it’s pretty hard to screw up and doesn’t require constant supervision. It’s great served as a salad base or with something that has a bit of a sauce/gravy that can soak into the quinoa and add a little flavor to it.

In this dish, the lemon gives the quinoa a bit of a bite and herbs add some freshness. It’s a great all-purpose side dish that will complement many entrees from chicken, steak and fish. It paired perfectly with my citrus cod and is now one of my new go-to side dishes.

Lemon Herb Quinoa | www.EatLaughPurr.com

I’ve bookmarked (or pinned) a ton of recipes with quinoa that I can’t wait to try. I see a beautiful and healthy partnership in our future.

Print Recipe

Lemon Herb Quinoa

Quinoa is a power food that tastes great and does a body good! It's tossed in a light, dressing with lemons and parsley that gives it a satisfying bite.
Servings: 4 -6 servings

Ingredients

  • 1 1/2 cups quinoa rinsed and drained
  • 2 Tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 lemon zest and juice
  • 1/2 cup finely chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  • In a medium saucepan, bring 2 3/4 cups water to a boil and stir in quinoa, salt, and pepper.
  • Cover and reduce heat to low, cook for about 20-25 minutes or until liquid is absorbed. Remove from heat and rest for 5 minutes. Fluff with a fork before placing in serving bowl and lightly cover to keep warm.
  • In the same pan you cooked the quinoa, heat extra virgin oil over medium-high heat. Add onions and cook until soft, about 5-8 minutes.
  • Stir in zest and juice and simmer for 1 minute. Note: I recommend starting with half the juice of a lemon and tasting first. I used the whole lemon, but I like it a bit tart. Also, be sure to zest the lemon prior to cutting and juicing.
  • Stir the onion mixture, parsley and quinoa together. Serve warm or at room temperature.

Notes

This makes a great base for so many recipes and an a healthy alternative to pilaf or rice side dishes. The lovely veggies surrounded the quinoa is the first image are from Citrus Cod with Vegetables.
Lightly adapted from Saveur

This is one of my new-go recipes and a healthy substitute for rice side dishes. Enjoy!

Tanya