Herbed Quinoa in Pan

Salad / Sides

Herbed Quinoa

6 Servings

Prep time: 10 minutes | Cook time: 15 minutes

Diet Style

GF
LS
V+
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Mixing Bowl
  • Whisk
  • Medium Saucepan
  • Serving Bowl

Ingredients

  • 2¾ cups low-sodium vegetable stock
  • ½ cup fresh lemon juice
  • ½ cups quinoa
  • ¼ cup extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ¾ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • ½ cup sun-dried tomatoes, roughly chopped
  • Kosher Salt and Freshly ground pepper to taste

Directions

  1. Boil

    In a medium saucepan over medium heat, bring the vegetable stock and lemon juice to a boil.

  2. Simmer quinoa

    Add quinoa and reduce heat to a simmer.

  3. Cover and cook

    Cover and cook for about 12–15 minutes until all the liquid is absorbed.

  4. Mix other ingredients

    While quinoa is cooking, mix together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, and sun-dried tomatoes.

  5. Taste and season

    Taste and season with salt and pepper.

  6. Toss

    Once the quinoa is cooked place it in a serving bowl. Pour olive oil mixture over and toss well.

  7. Serve

    Serve immediately while still warm!

Chef Gary in YMCA chef uniform

Chef's Note:

For a non-vegan/vegetarian option, you can substitute chicken stock for vegetables and add grilled chicken, shrimp, or scallops to make into a main dish.

Nutrition Info

Per Each Serving

  • Calories

    235

  • Fat

    15g

  • Saturated Fat

    2g

  • Protein

    5g

  • Total Carbs

    23g

  • Fiber

    4g

  • Sugar

    4g

  • Sodium

    46mg

  • Cholestrol

    0mg