Alison Lewis

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Quinoa with Lemon and Fresh Herbs

May 08, 2011

We love cooking with quinoa because it’s so healthy, gluten-free, versatile, and my 3 kids love it. My sister recently made this recipe: Quinoa with Lemon and Herbs, originally from  Giada De Laurentiis from the Food Network. It tastes a lot like orzo or pasta with fresh herbs and lemon juice. This recipe uses fresh basil, thyme and parsley, but feel free to use any combination of herbs. I added Parmesan to mine, but feta or goat cheese would work great too. This quinoa recipe makes a wonderful side dish served with fish, chicken or pork, and it can be prepared in under 30 minutes.

Quinoa with Lemon and Herbs

Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
2 3/4 cups low-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
2 teaspoons grated lemon zest
1 Sea salt and freshly ground black pepper
1/4 cup freshly grated Parmesan
1. Combine chicken broth, lemon juice and quinoa in a medium saucepan, Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook until all the liquid is absorbed, about 12 to 15 minutes.

2. Meanwhile, combine olive oil, lemon juice, basil, parsley, thyme, and lemon zest in a medium bowl. Season with salt and pepper, to taste and add fresh Parmesan.

3. Pour the olive oil mixture over the quinoa and tossing well. Serve warm or at room temperature.


23 Responses to “Quinoa with Lemon and Fresh Herbs”
May, 09 2011at 08:46 am
I always tend to reach for feta and goat cheese when I make salads like this but I like the addition of parmesan here. I'll have to try that.
Jeanette says:
May, 09 2011at 09:40 am
What a nice light and healthy quinoa recipe, perfect for the warmer weather!
May, 09 2011at 09:04 am
I love that this can be pulled together in just 15 minutes!! I could totally make a meal of it.
May, 11 2011at 09:02 am
Sounds like a great side dish. And I think I have everything to make it.
Lynda says:
May, 13 2011at 08:48 am
I love quinoa - it's so versatile to use. Great recipe!
May, 09 2011at 10:00 am
This looks great! I think I might actually buy some quinoa and try this! :)
Lisa says:
May, 09 2011at 10:15 am
This looks wonderful. I can't wait to try this tonight with my grilled salmon
Sarah says:
May, 09 2011at 10:20 am
This looks fabulous Alison! Loving your recipes!
Julie says:
May, 09 2011at 10:30 am
I made this last night. OMG it was a hit
Michelle says:
May, 09 2011at 10:39 am
I made your breakfast quinoa recipe when you posted it, and it is a breakfast staple now in my home. I can't wait to add this one to the list. Thanks for such a wonderful blog
May, 09 2011at 10:41 am
I love putting lemon in my quinoa... brightens up the whole dish.
May, 09 2011at 10:57 am
Quinoa is one of our favorite grains and this sounds like a simple, fresh way to prepare it. Lovely!
May, 09 2011at 11:37 am
So healthy Alison!! Simply delicious!!
May, 09 2011at 12:28 pm
I love quinoa - and this looks like a great side. Yum!
Nancy says:
May, 09 2011at 12:39 pm
Fabulous, fresh and so springy!
Deborah says:
May, 09 2011at 12:44 pm
I love quinoa and this sounds like a great way to prepare it!
May, 09 2011at 02:31 pm
This is so simple yet I'm sure it's bursting with flavor! I have tons of fresh sage in my garden and I'm going to try it with sage and rosemary. Thanks for the inspiration!
marla says:
May, 09 2011at 05:02 pm
I have been loving quinoa lately. A big bowl of this with some steamed veggies and I could be one very happy gal :)
May, 10 2011at 12:04 pm
Alison, this looks so delicious! Just my kind of side dish or quick lunch. Now to get my hands on some quinoa so I can make it... Thanks for sharing!
May, 10 2011at 07:02 pm
Sounds easy and delicious!
Elle says:
May, 19 2011at 09:45 am
I love that this is such a light side dish, or great for a light lunch!
November, 02 2011at 08:08 am
[...] Basil is a wonderful herb to use year-round, but its growth season is during the summer months. Here are some tips on how to store it for later use. Storing basil in the refrigerator isn’t a long-term solution, but it works great for short term. Just place it in a glass of water and change the water daily. Freezing is a popular method of storing basil. Place 1 tablespoon basil in an ice cube with water and freeze. When you’re ready to use it, just take out an ice cube, and use it in your recipe. Another way is to place the leaves in a food processor with a little oil, and then place it in an airtight container. See Kalyns Kitchen for more on this tutorial. You can freeze basil for up to 6 months if you use a properly sealed container. Here are a few of my favorite gluten-free recipes using basil such as Quinoa with Lemon and Fresh Herbs [...]
Cheryl says:
February, 06 2012at 09:11 pm
I found the dish way too lemony, and I like lemon! I would cut the lemon in half and add it to the sauce only, not to the broth for boiling.

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