Lemon Quinoa Recipe

Rinse and Cook Quinoa

Place 1 cup quinoa in a fine-mesh sieve and rinse under cold running water for about 30–60 seconds, rubbing the grains with your fingers to remove the bitter saponin coating. Drain well.

Combine the rinsed quinoa, 2 cups water or vegetable broth, and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 5–10 minutes to steam. Fluff with a fork and spread on a tray or large plate to cool to room temperature (this prevents wilting the herbs and vegetables).

Make the Dressing

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 tablespoons extra-virgin olive oil, 1 teaspoon honey or maple syrup (if using), 1 teaspoon Dijon mustard (if using), and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning with a pinch of salt if needed.

Prepare vegetables and herbs: finely chop 1 cup parsley, 1/4 cup mint (if using), slice 2 scallions thinly, seed and dice 1/2 cucumber, and halve 1 cup cherry tomatoes. If using, crumble 1/2 cup feta and toast 2 tablespoons pine nuts or almonds in a dry skillet over medium heat until golden (about 2–3 minutes), shaking the pan frequently—watch closely to avoid burning.

In a large bowl combine the cooled, fluffed quinoa with the prepared herbs, scallions, cucumber, and cherry tomatoes. Pour the lemon dressing over the quinoa mixture and toss gently to coat evenly.

Fold in the crumbled feta and toasted nuts, reserving a small amount for garnish if desired. Taste and adjust with additional lemon juice, olive oil, salt, or pepper to preference.

Serve immediately at room temperature or chill for 30–60 minutes to let flavors meld. Garnish with extra parsley, lemon zest, or a drizzle of olive oil before serving.