This bright and flavorful lemon herb quinoa combines fluffy quinoa with fresh lemon juice, lemon zest, and a blend of herbs for a simple, versatile side dish that pairs beautifully with chicken, fish, or roasted vegetables.
At home I cook for a small, honest panel of picky eaters—three miniature food critics (and a fourth on the way). Their blunt feedback keeps me humble, and it also pushes me to find recipes that satisfy both grown-up palates and little ones. Plain quinoa usually flies under the radar with my kids, but this lemon and herb version has enough brightness to make it feel special without being fussy.
I like to serve this quinoa plain as a side or fold it into a warm salad with roasted vegetables. The lemon and herbs lift the naturally nutty quinoa, making it a great accompaniment to simply seasoned chicken, grilled fish, or a vegetarian main. The flavors are clean and fresh, and the dish comes together quickly.
Recipe tips
Quinoa cooks quickly, but water ratios can vary by brand and even by pot. I often use slightly less water than the package suggests. If, after 15 minutes, the quinoa seems dry but still a bit firm, add a splash of water (a tablespoon or two) and continue cooking another 3–5 minutes. Fluff with a fork and finish with the lemon and herbs to keep the flavors fresh.
For a nuttier flavor, toast the rinsed quinoa in the pan for a minute or two before adding water. If you prefer softer grains, add up to 1 1/2 cups of water for 1 cup quinoa when cooking on the stovetop. Salt is adjustable—start with a little, then taste and add more if needed.
Lemon Herb Quinoa
Ingredients
- 1 T olive oil
- 2 garlic cloves, minced
- 1 cup quinoa, uncooked, rinsed and drained
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 – 1½ cups water, plus more as needed (see notes)
- 2 T lemon juice
- Zest of one lemon
- ½ teaspoon sea salt, more to taste
- ¼ teaspoon black pepper
- 2 Tbsp fresh parsley, chopped fine
Instructions
STOVE TOP INSTRUCTIONS:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the minced garlic and cook about 15 seconds until fragrant, being careful not to let it brown.
- Stir in the rinsed quinoa and cook 1–2 minutes to toast slightly.
- Add the oregano, thyme, rosemary, and 1 1/3 cups water (or start with 1 cup and add more if needed).
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes.
- After 15 minutes, check the quinoa. If the water has evaporated but the grains are not tender, add a little more water and continue cooking 3–5 minutes.
- When the quinoa is cooked through, stir in the lemon zest, lemon juice, salt, pepper, and chopped parsley.
- Taste and adjust salt and lemon as needed, then fluff with a fork and serve warm.
INSTANT POT INSTRUCTIONS:
- Press the “Sauté” setting on the Instant Pot and add the olive oil.
- Add the garlic and cook about 15 seconds until fragrant.
- Stir in the quinoa, dried herbs, and 1 cup water.
- Place the lid on and set the steam valve to “Sealing.”
- Cook on high pressure for 2 minutes.
- Allow the pot to sit undisturbed for 10 minutes after the program ends.
- Release any remaining pressure manually, then open the lid.
- Stir in the lemon zest, lemon juice, salt, pepper, and parsley.
- Taste and adjust seasoning, then serve.
Notes
WW Points: 6
Quinoa brands vary—if your quinoa is still a little firm after the recommended time, add water and cook a few minutes longer. Toasting the quinoa before adding liquid brings out a nuttier flavor. Leftovers keep well in the refrigerator for 3–4 days and can be reheated or used cold in salads.
Variation ideas: add chopped cucumber and cherry tomatoes for a Mediterranean-style salad, fold in diced roasted bell pepper, or finish with a drizzle of extra virgin olive oil and a sprinkling of crumbled feta.
Nutrition
Calories: 194 kcal
Carbohydrates: 29.5 g
Protein: 6.4 g
Fat: 6.4 g
Fiber: 4 g
Sugar: 0.3 g
If you try this lemon herb quinoa, please leave a star rating and a comment below to let me know how you liked it!