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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 tablespoon extra virgin olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 cup fresh spinach, chopped - Zest and juice of 1 lemon - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) - Quinoa: This grain is full of protein and fiber. It helps keep you full and healthy. - Vegetable broth: A low-calorie option that adds flavor and nutrients. - Olive oil: Rich in healthy fats. It supports heart health and adds richness. - Onion: Packed with antioxidants, onions boost your immune system. - Garlic: Known for its health benefits, garlic can help reduce blood pressure. - Red bell pepper: High in vitamin C, it supports skin health and boosts immunity. - Spinach: This leafy green is full of iron, which helps with energy levels. - Lemon: Adds vitamin C and fresh flavor. It also aids in digestion. - Thyme and oregano: These herbs have antioxidants and can help fight inflammation. - Salt and pepper: Basic seasonings that enhance all other flavors. - Parsley: A fresh herb that adds flavor and is rich in vitamins. - Quinoa: Use rice or couscous if you prefer. - Vegetable broth: Chicken broth is a good alternative for added flavor. - Olive oil: Use avocado oil or melted butter instead. - Onion: Shallots or leeks can work well in place of onion. - Garlic: Garlic powder can be a quick substitute if needed. - Red bell pepper: Any color of bell pepper or zucchini can replace it. - Spinach: Kale or Swiss chard are great leafy alternatives. - Lemon: Lime juice can also add a zesty touch. - Thyme and oregano: Use Italian seasoning for a mixed herb flavor. - Parsley: Cilantro or chives can add a different fresh taste. {{ingredient_image_2}} Start by measuring your ingredients. You will need: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 tablespoon extra virgin olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 cup fresh spinach, chopped - Zest and juice of 1 lemon - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) Rinsing the quinoa is key. It removes any bitterness. Finely chop the onion and garlic. Dice the red bell pepper. This prep will help your dish stay vibrant and tasty. Heat the extra virgin olive oil in a medium saucepan over medium heat. When the oil is hot, add the onion. Cook for about 3-4 minutes. You want the onion translucent and fragrant. Then add the garlic and red bell pepper. Cook for 2 more minutes. Stir often to keep it from burning. Next, add the rinsed quinoa. Toast it lightly for about 2 minutes. This step adds a nice nutty flavor. Pour in the vegetable broth, lemon juice, and lemon zest. Add the dried thyme and oregano, then stir everything together. Raise the heat to bring it to a boil. Once it boils, reduce the heat to low. Cover the saucepan and let it simmer for 15 minutes. This allows the quinoa to absorb all the broth. After 15 minutes, check your quinoa. It should be fluffy and all the broth should be gone. Remove the saucepan from the heat. Gently fold in the chopped spinach. Cover the pot again for a few minutes. The heat will wilt the spinach just right. Season with salt and freshly ground black pepper to taste. Use a fork to fluff the quinoa. This mixes all the flavors well. Serve the Lemon Herb Quinoa Pilaf warm. Garnish with freshly chopped parsley for a lovely finish. Enjoy your vibrant and healthy dish! To make your quinoa fluffy, rinse it well. This removes the bitter coating called saponin. Use a fine mesh strainer for best results. When cooking, use two cups of vegetable broth for one cup of quinoa. This ratio helps the quinoa absorb enough liquid. After cooking, let it sit covered for a few minutes. This step allows the grains to steam and become light. Fresh herbs can brighten your dish. I love using thyme and oregano in this pilaf. They add great taste without being too strong. You can also try using fresh herbs like basil or dill. If you want a bolder flavor, add more lemon zest. The zest brings a fresh pop that pairs well with the herbs. Lemon Herb Quinoa Pilaf makes a great side dish. It goes well with grilled chicken or fish. You can also serve it with roasted vegetables for a healthy meal. For a quick lunch, add chickpeas or black beans for protein. Top it with avocado or a sprinkle of feta cheese for extra creaminess. Enjoy your flavorful and healthy dish! Pro Tips Rinse the Quinoa: Thoroughly rinsing the quinoa before cooking helps remove its natural coating, called saponin, which can impart a bitter flavor to the grains. Use Fresh Herbs: For enhanced flavor, consider adding fresh herbs like basil or dill along with the dried herbs. They can elevate the dish with freshness. Customize Your Veggies: Feel free to mix and match vegetables based on your preferences or seasonal availability. Zucchini or carrots work well too! Perfectly Fluffy Quinoa: After cooking, let the quinoa rest off the heat for a few minutes before fluffing it with a fork. This helps achieve a light and airy texture. {{image_4}} You can easily make this dish vegetarian or vegan. The base of quinoa is already plant-based. Use vegetable broth to keep it vegetarian. For a vegan twist, skip any animal-based toppings. Instead, try adding extra veggies or a sprinkle of nuts. This keeps the dish light and fresh. Quinoa is naturally gluten-free, making it a great choice. If you want to try something new, you can use other grains. Consider using farro or rice as alternatives. These grains will change the flavor and texture but can still taste great. Always check for gluten-free options if you have allergies. Want to make this dish more filling? You can add protein sources like chickpeas or chicken. Chickpeas bring a nutty flavor and extra fiber. Simply stir them in after cooking the quinoa. If you prefer chicken, cook it separately. Then, mix it in before serving. This adds heartiness and makes the meal more satisfying. To keep Lemon Herb Quinoa Pilaf fresh, store it in an airtight container. Place it in the fridge. It stays good for about three to four days. Make sure it cools completely before sealing. This helps avoid excess moisture. Always label the container with the date. This way, you know when to use it. When it's time to enjoy your leftovers, reheat the pilaf on the stove. Use a medium heat setting. Add a splash of vegetable broth or water to help it warm up. Stir it gently to prevent sticking. You can also use a microwave. Heat it in short bursts. Check and stir every 30 seconds until it's warm. If you want to save some for later, freezing is a great option. First, let the pilaf cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It can last for about three months in the freezer. To thaw, place it in the fridge overnight. Reheat as usual before serving. To make quinoa fluffy, rinse it well before cooking. Rinsing removes the bitter coating called saponin. After rinsing, toast the quinoa in oil for a few minutes. This step adds flavor and helps separate the grains. When you cook it, use the right water-to-quinoa ratio. For this recipe, use two cups of vegetable broth for every one cup of quinoa. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. When it’s done, fluff it with a fork to separate the grains. Yes, you can use other types of broth. Chicken broth adds a rich flavor if you prefer meat-based options. You can also use low-sodium broth for a healthier choice. If you want a lighter taste, try using water. Just remember, the flavor of your quinoa will change based on the broth you choose. Vegetable broth works great for a fresh, herbal taste, making it a perfect match for lemon and herbs. Lemon Herb Quinoa Pilaf pairs well with many dishes. You can serve it alongside grilled chicken or fish for a balanced meal. It also complements roasted vegetables nicely. Try it with a fresh salad for a light lunch. For a vegetarian option, serve it with chickpeas or lentils, adding protein and fiber. This pilaf also makes a great base for a grain bowl. Just add your favorite veggies and a protein source for a filling meal. In this post, we explored the key ingredients for Lemon Herb Quinoa Pilaf. We discussed their health benefits, substitutions, and preparation steps. Tips like perfecting quinoa texture and adding protein sources can make a big difference. You can even customize your dish with various diet needs. Remember these storage and reheating methods for leftovers. Cooking is all about fun and trying new things, so don’t hesitate to experiment! Enjoy your flavorful journey with quinoa.

Lemon Herb Quinoa Pilaf

A refreshing and nutritious quinoa dish infused with lemon and herbs, perfect as a side or main course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup fresh spinach, chopped
  • 1 whole zest and juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by heating the extra virgin olive oil in a medium-sized saucepan over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion for approximately 3-4 minutes, or until it becomes translucent and fragrant.
  • Next, introduce the minced garlic and diced red bell pepper into the saucepan. Continue to cook for an additional 2 minutes, stirring occasionally, until the peppers soften and the garlic is aromatic.
  • Add the rinsed quinoa to the mixture, toasting it lightly for about 2 minutes. Stir frequently to ensure even toasting and to prevent any grains from sticking or burning.
  • After the quinoa is lightly toasted, pour in the vegetable broth. Then add the freshly squeezed lemon juice, lemon zest, dried thyme, and dried oregano. Stir well to combine all the ingredients, and raise the heat to bring the mixture to a boil.
  • Once the pilaf reaches a vigorous boil, reduce the heat to the lowest setting. Cover the saucepan with a lid and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the broth has been absorbed.
  • After simmering, remove the saucepan from the heat. Gently fold in the chopped spinach, and cover the pot again for a few minutes to allow the residual heat to wilt the spinach.
  • Finally, season the pilaf with salt and freshly ground black pepper to taste. Use a fork to fluff the quinoa, mixing in all the flavorful ingredients.
  • Serve the Lemon Herb Quinoa Pilaf warm, garnished with a sprinkle of freshly chopped parsley to enhance its visual appeal and flavor profile.

Notes

Great as a side dish or a light main course. Can be served warm or at room temperature.
Keyword healthy, lemon, pilaf, quinoa, vegetarian