I’m a big believer that side dishes deserve just as much love as the main course. A well-made side can pull the whole plate together, and sometimes it even steals the show. This herbed lemon quinoa is one of those dishes.
It’s light, fluffy, and packed with fresh lemon juice, lemon zest, and plenty of herbs. The bright citrus flavor makes it perfect for spring and summer meals, but honestly, I make it year-round because it pairs with almost anything. Plus, it’s naturally vegan and gluten-free, so it works for all kinds of gatherings without having to think too hard about dietary restrictions.
Why I Keep This Recipe in My Back Pocket
This is one of those recipes you can make on autopilot. Most nights I’ll start it while I’m prepping the rest of dinner, and by the time my chicken or roasted veggies are done, the quinoa is fluffed, seasoned, and ready to go. It’s simple enough for a Tuesday night but feels fresh enough to put out on the table when friends come over.
The lemon and herbs do all the heavy lifting flavor-wise, but toasting the quinoa first and sautéing shallots with cumin before adding the liquid really deepens the flavor. That little extra step makes all the difference.
Ingredients That Make It Shine
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Shallots (or onion): I love the soft sweetness shallots bring, but a yellow onion works fine.
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Garlic: Fresh is best — the flavor is sharper and more aromatic.
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Ground cumin: Gives the quinoa a subtle earthiness that keeps the lemon from feeling too sharp.
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Lemon juice & zest: Adds brightness and makes the whole dish taste fresh.
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Fresh parsley & thyme: Fresh herbs make the flavor pop. Dried herbs can work if needed, but fresh takes it to another level.
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Olive oil: A drizzle at the end gives a soft richness and keeps the grains glossy.
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Roasted sliced almonds: Adds texture and a nutty crunch. Toasting them takes just a couple of minutes and is worth it.
How I Make It
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Sauté the aromatics – Heat oil in a saucepan, add shallots and cumin, and cook until soft. Stir in garlic just until fragrant.
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Toast the quinoa – This step gives it a slightly nutty taste and prevents it from being mushy.
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Add liquid & cook – Water keeps it neutral, but broth adds more depth. Season with salt and pepper. Simmer until the grains are tender and those little “tails” appear.
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Rest & fluff – Let it sit off the heat for 10 minutes before fluffing with a fork.
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Add flavorings – Toss in lemon juice, zest, parsley, and thyme. Taste and adjust seasoning.
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Finish with almonds – Sprinkle roasted almonds over the top for crunch.
What I Serve It With
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Grilled chicken or fish for a light, healthy dinner.
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Roasted veggies for a full plant-based plate.
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In a bowl with chickpeas, avocado, and tahini sauce for lunch.
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Cold as part of a quinoa salad with extra greens and vinaigrette.
Make-Ahead Tip
Cook the quinoa ahead, let it cool, and store in the fridge for up to 4 days. Add the lemon, herbs, and nuts just before serving so everything tastes fresh and bright.
Variations I’ve Tried
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Add bell pepper or jalapeño – Brings color and a little kick.
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Mix with baby spinach or arugula – Turns it into a lemony quinoa salad in seconds.
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Add lentils – Makes it heartier and adds protein.
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Switch the nuts – Pine nuts, pistachios, or hazelnuts are all great.
FAQ
Do I have to rinse quinoa?
Yes, unless it’s pre-rinsed. Rinsing removes the bitter coating called saponin.
Can I use bottled lemon juice?
Fresh is always better here — the zest is key to the flavor.
Is it good cold?
Absolutely. It makes a great salad base or picnic dish.
Can I freeze it?
Yes, but skip the fresh herbs until you reheat and serve.
Herbed Lemon Quinoa
This Herbed Lemon Quinoa is a vibrant, light, and flavorful dish that works beautifully as a side or a satisfying plant-based main.
Ingredients
- 1 ½ cups raw quinoa, rinsed and drained
- 3 cups water
- 1 tablespoon vegetable oil
- 1 small onion (or 2 small shallots), thinly sliced (about ¾ cup)
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon ground black pepper
- Zest of 1 lemon
- 3–4 tablespoons fresh lemon juice
- 1 cup fresh Italian parsley, chopped (plus extra for garnish)
- 2 tablespoons fresh or dried thyme, chopped
- ¼ cup sliced almonds, lightly toasted
- 2 small radishes, thinly sliced (optional)
Instructions
- Warm the oil in a medium saucepan over medium heat. Add the onion (or shallots) with the cumin, stirring occasionally until softened and fragrant.
- Mix in the garlic and cook briefly until just aromatic. Add the rinsed quinoa, stirring for a minute to lightly toast the grains.
- Pour in the water, then season with salt and black pepper. Stir once, cover, and bring to a gentle boil. Reduce the heat to low and let it simmer until the liquid is absorbed and tiny holes appear on the surface of the quinoa, about 15 minutes.
- Remove from heat but keep the lid on, letting the quinoa steam for 10 minutes.
- Fluff the quinoa gently with a fork. Fold in the lemon zest, lemon juice, parsley, thyme, almonds, and radishes if using. Toss lightly so the flavors combine without crushing the grains.
- Serve warm, garnished with extra parsley if desired.
Notes
- Cook the quinoa as directed, then cool completely before refrigerating in an airtight container for up to 4 days. When reheating, add the lemon, herbs, almonds, and radishes just before serving for the freshest taste.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 162Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 145mgCarbohydrates 24gFiber 4gSugar 4gProtein 5g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This lemon quinoa is proof that side dishes don’t have to be complicated to be memorable. It’s fresh, versatile, and has just enough texture and brightness to lift an entire meal. I’ve served it with roast chicken, packed it for lunch, and even eaten it straight from the fridge — it’s one of those recipes that works anytime, anywhere.
Try other Quinoa recipes:
