Description

This Lemon Quinoa recipe is a perfectly seasoned, easy-to-make dish that is both vegan and gluten-free. Light and flavorful, it works beautifully as a side dish for meat, fish, or vegetable-based meals, or can be enjoyed on its own for a light lunch. The combination of lemon zest, fresh herbs, and toasted almonds adds brightness and texture to fluffy quinoa, making it a nutritious and tasty option.

Ingredients

Base Ingredients

1 tablespoon vegetable oil
1 small onion or 2 small shallots, ¾ cups chopped, thinly sliced
½ teaspoon ground cumin
1 clove garlic, minced
1 ½ cups raw quinoa, rinsed and drained
3 cups water (or vegetable broth or chicken stock)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Flavorings & Garnishes

Zest of 1 lemon
3-4 tablespoons 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 sliced radishes (optional)

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Instructions

Sauté Shallots and Cumin: Heat vegetable oil in a medium-sized saucepan over medium heat. Add the thinly sliced shallots (or onion) and ground cumin. Sauté while stirring constantly for 5-6 minutes, until the shallots become translucent and softened.
Add Garlic: Stir in the minced garlic and sauté for about 30 seconds to release its aroma, being careful not to let it burn.
Toast Quinoa: Add the rinsed and drained quinoa to the saucepan. Stir constantly and toast the quinoa for about one minute to enhance its nutty flavor.
Cook Quinoa: Pour in the water, then add salt and black pepper. Stir to combine, then cover with a lid. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, or until all the liquid is absorbed and you see tiny holes on the surface of the quinoa.
Let Quinoa Rest: Turn off the heat and allow the quinoa to rest, still covered, for 10 minutes to finish steaming and achieve the perfect fluffy texture.
Fluff and Season: Remove the lid and fluff the quinoa gently with a fork. Stir in the lemon zest, lemon juice, chopped parsley, chopped thyme, toasted sliced almonds, and sliced radishes if using.
Serve: Toss gently to combine all the ingredients and serve warm, garnished with extra parsley if desired.

Notes

Rinse quinoa thoroughly before cooking to remove its bitter saponin coating.
You can substitute water with vegetable broth or chicken stock for extra flavor.
To toast almonds, place them in a dry skillet over medium heat for a few minutes until lightly golden.
Adjust lemon juice according to your preference for tanginess.
This recipe can be served warm or at room temperature, making it great for meal prep.
Radishes are optional but add a nice crunchy texture and freshness.