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Simple, easy, Everyday Quinoa with Lemon, Shallot and Herbs - a delicious, healthy side dish that is perfect for potlucks or Sunday meal prep. Vegan, gluten-free and full of flavor! #quinoa #easyquinoa #vegan #glutenfree #healthy #healthyside #sidedish #wholegrian #quinoarecipe

Everyday Quinoa Recipe with Lemon, Shallots and Herbs

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6-8 1x
  • Category: Side dish, vegan, gluten-free, healthy side dish
  • Method: Stove-top
  • Cuisine: American


A simple easy recipe for Everyday Quinoa with Lemon, Shallot and Herbs- a delicious healthy side dish that is vegan, gluten-free and full of protein. Can be made-ahead…make a big batch on Sunday for weekday meals, or bring to a potluck!


Units Scale
  • 12 shallots ( or 1/4 of an onion) – very thinly sliced – see notes
  • 1 tablespoon olive oil
  • 1 1/2 cups quinoa, rinsed, drained ( rinsing removes bitterness)
  • 2 1/4 cups water
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon cumin
  • 1 teaspoon granulated garlic (or use 12 minced garlic cloves with the shallot)
  • 1 teaspoon dried oregano ( or italian seasoning, or herbs de Provence, or similar)


  • lemon zest from one small lemon,
  • sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
  • 2 tablespoons slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
  • sautéed shallot ( see notes) or crispy shallots
  • drizzle of good olive oil– optional but good.


In a medium pot, over medium heat, sauté  the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water.  If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.

Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.

For extra richness a drizzle of good quality olive oil is really nice touch.


When serving this as a side dish all on its own, I like to use two sautéed shallots, half for cooking with the quinoa, and the other half for sprinkling over the top as a garnish. If batch cooking for the week, you may not need the garnish.

Rinsing the quinoa is imperative. It really does help remove the bitterness.

If making a smaller batch or bigger batch, my general ratio of water to quinoa = 1 cup quinoa to 1.5 cups water.


  • Serving Size: 1 cup
  • Calories: 185
  • Sugar: 0.6 g
  • Sodium: 391.7 mg
  • Fat: 5.1 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 29.1 g
  • Fiber: 3.4 g
  • Protein: 6.3 g
  • Cholesterol: 0 mg

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