Lemon Herb Quinoa

A bright and zesty quinoa dish that’s full of fresh herbs, toasty spices, and crunchy almonds. It’s one of those side dishes that tastes like way more effort than it actually takes — fresh, simple, and a total crowd-pleaser. Whether you’re serving it warm with roast chicken or chilled as part of a summer lunch spread, this lemon herb quinoa earns a regular spot on the table.

I realized the other day that I’ve been a little too focused on mains lately and side dishes haven’t had their fair share of love. And that’s unfair — because honestly, a good side can elevate a meal in ways that even the best main dish sometimes can’t.

This lemon quinoa is one of those dependable go-to recipes I’ve come back to for years. It’s light but flavorful, zesty with fresh lemon, earthy from the cumin, and totally versatile. Plus, you can prep it ahead, dress it up or down, and it pairs beautifully with pretty much anything.

Ingredients

What makes this dish shine is how a few pantry staples can be transformed into something truly vibrant. Here’s everything you’ll need:

• Shallots or onion: I usually go with shallots for their subtle sweetness, but a regular yellow onion will also do the job.
• Garlic: No explanation needed. A little goes a long way.
• Ground cumin: This spice brings an earthy warmth that plays really well with the lemon.
• Lemon juice and zest: Freshly squeezed juice and finely grated zest bring that punch of brightness.
• Fresh parsley and thyme: If you have access to fresh herbs, they really lift the dish. Dried will work in a pinch, but fresh is better.
• Quinoa: Make sure it’s rinsed well to avoid any bitterness.
• Olive oil (optional): A drizzle at the end adds richness and a nice finish.
• Roasted sliced almonds: I like to toast them for a few minutes in a pan to bring out their flavor, but you can swap in pine nuts or even chopped hazelnuts.

How to Make Lemon Quinoa

Here’s how I pull this together on a weeknight:

1. Sauté the aromatics: Heat a little oil in a saucepan over medium heat. Add the shallots and cumin, sauté until they turn soft and translucent — about 4–5 minutes. Stir in the garlic and let it cook for just about 30 seconds till fragrant.
2. Toast the quinoa: Add the rinsed quinoa directly into the pan. Toast it for 3–4 minutes, stirring often. It adds a nice nutty depth.
3. Add water (or broth): I usually go with water to keep the flavors clean and lemon-forward, but you can definitely use broth for a richer base. Add salt and pepper to taste.
4. Cook: Cover the pot, bring it to a boil, then reduce the heat to low. Let it simmer for 15 minutes until all the water’s absorbed and those little curly tails appear. Remove from heat and let it sit (covered) for 10–15 minutes.
5. Fluff and finish: Use a fork to fluff it up, then transfer to a big mixing bowl. Stir in the lemon juice, zest, chopped parsley, and thyme. Give it a good toss. Taste and adjust the seasoning — I usually find it needs a touch more salt or a bit more lemon.
6. Garnish and serve: Finish with a drizzle of olive oil and sprinkle over your toasted almonds. Serve warm.

What to Serve With It

This quinoa goes with almost everything. Here are a few of my favorite pairings:

• Grilled or roast chicken (especially anything citrusy or herb-marinated)
• Slow-cooked pot roast
• Seared salmon or shrimp
• Baked tofu or roasted vegetables for a plant-based plate

It’s also great as part of a picnic or potluck spread — works beautifully chilled or at room temp.

Make-Ahead Tips

Planning ahead? This quinoa is a dream for meal prep. Here’s how:

• Cook the quinoa as per the instructions.
• Let it cool completely.
• Store in an airtight container in the fridge — it stays fresh for up to 4 days.
• When you’re ready to serve, reheat gently on the stovetop or microwave.
• Add the herbs, lemon, and almonds just before serving for max freshness and texture.

Variations to Try

I like to switch it up depending on what’s in the fridge or what mood I’m in. Here are a few ideas:

• Add bell peppers or jalapeños: For more color and a touch of heat, toss in some chopped bell peppers or a finely chopped jalapeño while sautéing the onions.
• Stir in baby spinach or arugula: Right after cooking, mix in a couple handfuls of greens. They’ll wilt slightly and add a nice contrast to the quinoa.
• Mix in lentils: For a heartier meal, cook a cup of lentils alongside the quinoa and finish everything together.
• Top with feta or goat cheese: If you’re not keeping it vegan, a sprinkle of crumbly cheese on top adds a salty, creamy element.

Yield: 5

Lemon Herb Quinoa

Print

This Lemon and Herb Quinoa is a simple, vegan, and gluten-free dish that's perfect as a side with meat, fish, or vegetables—or enjoy it on its own as a light, refreshing lunch.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion or 2 small shallots, thinly sliced (about ¾ cup)
• ½ teaspoon ground cumin
• 1 garlic clove, minced
• 1 ½ cups raw quinoa, rinsed and drained
• 3 cups water
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Zest of 1 lemon
• 3–4 tablespoons lemon juice
• 1 cup chopped fresh Italian parsley (plus more for garnish)
• 2 tablespoons chopped fresh or dried thyme
• ¼ cup lightly toasted sliced almonds
• 2 small radishes, sliced (optional)

Instructions

1. Heat the oil in a medium saucepan. Add the shallots (or onion) and ground cumin. Sauté, stirring constantly, until the shallots are soft and translucent, about 5–6 minutes.
   
2. Add the minced garlic and sauté for another 30 seconds.
   
3. Stir in the quinoa and toast it, stirring constantly, for 1 minute. Add the water, salt, and pepper. Stir well, cover, and bring to a boil. Reduce to a simmer and cook for 15 minutes, or until the liquid is absorbed and small holes appear on the surface of the quinoa.
   
4. Turn off the heat and let it sit, covered, for 10 minutes.
   
5. Fluff the quinoa with a fork.
   
6. Add lemon zest, lemon juice, parsley, thyme, sliced almonds, and radishes if using.
   
7. Gently toss everything together and serve warm.

Notes

Make-Ahead Instructions

To prepare this dish in advance:

• Cook the quinoa as directed.
  
• Let it cool completely.
  
• Store in an airtight container in the refrigerator for up to 4 days.
  
• Reheat on the stovetop or in the microwave.
  
• Add lemon zest, lemon juice, parsley, thyme, almonds, and radishes just before serving.
  
• Toss and enjoy.
  

Salt Note

• The amount of salt listed is a starting point. For best flavor, adjust the seasoning after adding all the garnishes to suit your taste.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 171Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 171mgCarbohydrates 26gFiber 5gSugar 5gProtein 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.

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Tips for Best Results

• Rinse your quinoa: Unless it’s labeled pre-washed, rinse it in a fine-mesh strainer under cold water for a minute or two. This removes the natural coating (saponin) that can taste bitter.
• Taste as you go: Start with the salt level in the recipe, but always adjust to your own preference once everything’s mixed in — especially after the lemon and herbs are added.
• Toast your almonds: It’s a simple step that makes a huge difference. Just toss them in a dry skillet for 2–3 minutes over medium heat, stirring constantly.

Storing Leftovers

• Store leftovers in an airtight container in the fridge for up to 4 days.
• It can be eaten cold as a salad or gently reheated.
• If it dries out a little, just stir in a splash of olive oil or lemon juice before serving.

This lemon quinoa is one of those dishes I rely on again and again — fresh, flexible, and full of flavor. It’s the kind of thing you can whip up on a weeknight, or dress up for guests. And once you make it a few times, you’ll probably find yourself tweaking it here and there, just like I do. Let me know what you pair it with — I’d love to hear how it fits into your kitchen.

Try other recipes:

• Quinoa Kale Salad With Lemon Dressing
• Asian Quinoa Salad
• Quinoa Chickpea Salad