Lemon Quinoa
Lemon quinoa is a bright and flavorful variation of our fluffy quinoa base recipe. The fresh lemon juice and zest add a tangy kick that pairs well with roasted vegetables, seasoned salmon, or as a base for grain bowls and salads. This quick and easy recipe can be enjoyed warm or chilled, making it a versatile addition to your weekly meal plan!
Servings: 7 ½ cup (3 ½ cups total)
Calories: 113kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced (~2 teaspoons)
- 1 cup quinoa, rinsed and drained
- 1 ½ cups low-sodium vegetable or chicken broth
- 1 medium lemon, zested and juiced (~2 teaspoons zest, 2 Tablespoons juice)
- 2 Tablespoons chopped fresh Italian parsley
- 1 Tablespoon chopped fresh basil
- Salt and pepper, to taste
- Optional: ¼ cup toasted pine nuts or slivered almonds
Instructions
- In a medium saucepan (2-3 quart), heat the extra virgin olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the rinsed quinoa to the saucepan and toast for about 2-3 minutes, stirring frequently until fragrant. Add broth and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender. Look for a ring to pop out!
- Remove the saucepan from heat and let it sit, covered, for 10 minutes. Then, fluff the quinoa with a fork. Allow to cool slightly.
Nutrition
Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 152mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg