Herbed Quinoa with Fresh Herbs (Printable)
Aromatic quinoa blended with fresh herbs and citrus notes, perfect as a wholesome side or main.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups vegetable broth or water
→ Aromatics
03 - 1 tablespoon olive oil
04 - 1 small shallot, finely chopped
05 - 1 clove garlic, minced
→ Fresh Herbs
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 tablespoon fresh mint, chopped
→ Seasoning
10 - 1/2 teaspoon salt, adjust to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1 teaspoon lemon zest
13 - 1 tablespoon fresh lemon juice
# How-To Steps:
01 - Heat olive oil in a medium saucepan over medium heat. Add chopped shallot and minced garlic, sauté for 2-3 minutes until softened and fragrant, being careful not to burn the garlic.
02 - Add rinsed quinoa to the saucepan and stir constantly for 1 minute to lightly toast the grains, enhancing their nutty flavor.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 12-15 minutes until all liquid is absorbed and quinoa is tender.
04 - Remove from heat and let stand, covered, for 5 minutes to allow steam to redistribute. Uncover and fluff gently with a fork to separate grains.
05 - Stir in fresh parsley, dill, chives, mint, lemon zest, lemon juice, salt, and black pepper. Mix gently to combine without crushing the grains. Taste and adjust seasoning if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The fresh herb combination transforms plain quinoa into something restaurant worthy in just 25 minutes
- Its equally delicious warm from the stove or chilled for next day lunch bowls
02 -
- Skip the rinsing step and youll taste the bitter saponin coating no amount of seasoning can hide
- Letting it steam covered off the heat is what prevents mushy grains, so dont skip this crucial resting period
03 -
- Make this ahead of time, since the flavors actually improve after a few hours in the fridge
- If you only have dried herbs on hand, use one third the amount and add them during cooking, not after