Lemon Quinoa Recipe
This herb Lemon Quinoa recipe is simple yet delicious. Fluffy quinoa is tossed with a bright lemon vinaigrette for a healthy side dish.
Servings: 4 people
Calories: 403kcal
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
Calories: 403kcal | Carbohydrates: 31g | Protein: 6g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 5mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg
