This herb Lemon Quinoa recipe is simple yet delicious. Fluffy quinoa is tossed with a bright lemon vinaigrette for a quick and healthy lunch or side dish. Plus, this easy quinoa recipe is packed with protein, fiber, iron, and vitamin C, which increases iron absorption. Serve Lemon Quinoa warm or chilled.
Quinoa is a protein-rich, high-fiber seed. It contains all nine essential amino acids, making it a complete protein. Plus, it's naturally gluten-free, and cooks in just 15 minutes. This recipe of a perfect way to use leftover quinoa!
Did you know you can cook quinoa in a rice cooker, Instant Pot, microwave, and on the stovetop? Visit my guide, 'How to Cook Quinoa,' and learn how to make the fluffiest quinoa using any of these cooking methods.
This Lemon Quinoa recipe was inspired by my Healthy Sweet Potato & Quinoa Salad, as well as this high-protein Edamame Quinoa Salad on this site.
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👩🏼🌾 Ingredients
- Quinoa
- Fresh herbs
- Lemon zest and juice
- Maple syrup
- Extra-virgin olive oil
See the recipe card for quantities.
🍋 Substitutions
- Quinoa - use white, red, black, or tricolor quinoa
- Lemon - instead of regular lemon, try Meyer lemon for a slightly sweeter flavor
- Fresh herbs - use chopped fresh mint, parsley, thyme, cilantro, or basil, or a combination
- Maple syrup - substitute with a sweetener of your choice to taste
- Garlic - add 1 clove pressed garlic for even more flavor
- Dijon mustard - add 1 teaspoon for a kick
- Feta cheese - vegan feta cheese crumbles are a delicious addition to this lemon quinoa salad
- Nuts or seeds - add chopped nuts, pine nuts, or sesame seeds for heart-healthy fats and a tasty crunch
- Chopped veggies - add finely chopped red onion, carrots, or bell peppers for a more substantial meal
For more healthy quinoa recipes, visit my Vegan Quinoa Recipes page.
📖 Instructions
Step 1. Rinse quinoa: Transfer the quinoa to a fine mesh sieve and rinse under running water for at least 30 seconds or until the water runs clear. Drain.
Step 2. Cook quinoa: Combine the rinsed quinoa, 1 ¾ cup water or broth, and salt in a medium saucepan. Add a drizzle of oil, if using. Bring the liquid to a gentle boil over medium-high heat. Lower the heat to a simmer and cover the saucepan with a tight-fitting lid. Cook covered for 7 minutes. Remove the lid briefly and stir the quinoa. Cover and cook for 7 minutes more. Remove from the heat and set aside for 5 minutes. Remove the lid and fluff with a fork.
Step 3. For the vinaigrette: Whisk the lemon juice, herbs, maple syrup, and salt in a small bowl. Gradually whisk in the oil. Add black pepper to taste.
Step 4. Pour the desired amount of dressing over the cooked quinoa and mix well.
💡 Expert Tips
- This recipe makes extra dressing. Add the desired amount to the quinoa.
- Storage: Refrigerate any remaining lemon vinaigrette and Lemon Quinoa in separate airtight containers for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
To add flavor to quinoa, try one or more of the following: Cook quinoa in broth instead of water, dress it with a vinaigrette, mix cooked quinoa with caramelized onions, add dried fruit, toast the quinoa before cooking, add minced garlic, or season the cooking water with spices.
Add quinoa to veggie bowls, salads, taco meat, chili, or stews. It's versatile and a perfect way to add more plant-based protein to almost any meal.
Quinoa is richer than white rice in several nutrients and is a complete protein. Plus, quinoa has more fiber. However, both rice and quinoa are gluten-free and can be part of a healthy diet.
🍽 Related Recipes
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📖 Recipe
Lemon Quinoa Recipe
Ingredients
- 1 cup dry quinoa white, red, or tricolor
- ¼ cup lemon juice
- Pinch of lemon zest
- 2 tablespoons chopped fresh herbs mint, parsley, or desired herbs
- 2 to 3 teaspoons maple syrup or to taste
- ¼ teaspoon salt or to taste
- ¾ cup extra-virgin olive oil
Instructions
- Rinse quinoa: Transfer the quinoa to a fine mesh sieve and rinse under running water for at least 30 seconds or until the water runs clear. Drain.
- Cook quinoa: Combine the rinsed quinoa, 1 ¾ cup water or broth, and salt in a medium saucepan. Add a drizzle of oil, if using. Bring the liquid to a gentle boil over medium-high heat. Lower the heat to a simmer and cover the saucepan with a tight-fitting lid. Cook covered for 7 minutes. Remove the lid briefly and stir the quinoa. Cover and cook for 7 minutes more. Remove from the heat and set aside for 5 minutes. Remove the lid and fluff with a fork.
- For the vinaigrette: Whisk the lemon juice, zest, herbs, maple syrup, and salt in a small bowl. Gradually whisk in the oil. Add black pepper to taste.
- Combine: Pour the desired amount of dressing over the cooked quinoa and mix well.
Notes
- This recipe makes extra dressing. Add the desired amount to the quinoa.
- Storage: Refrigerate any remaining lemon vinaigrette and lemon quinoa in separate airtight containers for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
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