Warm Lemon Herb Quinoa with Shallots & Toasted Seeds
This bright, herb-forward quinoa is gently warmed with softened shallots and finished with lemon and toasted seeds for depth and texture. Light yet layered, it pairs especially well with grilled fish and simple proteins, bringing balance and freshness to the plate..
Serves 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients
1 cup quinoa
2 cups water
1 small shallot, finely minced
1 tablespoon olive oil
1 cup cucumber, finely diced
1/2 cup cherry tomatoes, halved
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Freshly ground black pepper, to taste
2 tablespoons toasted sunflower seeds
Instructions
Rinse the quinoa under cold water. In a saucepan, combine quinoa and water and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
While the quinoa cooks, warm 1 tablespoon olive oil in a small pan over low heat. Add the minced shallot and cook gently for 2–3 minutes, just until softened and fragrant, without browning.
Transfer the warm quinoa to a large bowl. Stir in the softened shallots, then add cucumber, tomatoes, parsley, and dill.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and black pepper. Pour over the quinoa and toss gently until evenly coated.
Finish with toasted sunflower seeds and serve slightly warm or at room temperature.
Cook’s Note
Allowing the shallots to soften in oil before adding them to the quinoa creates a subtle depth that replaces the need for salt, while the toasted seeds add contrast and texture.
Looking for more ideas? Try our Couscous with Yellow Squash Ragout or Basic Brown Rice.