Lemon Herb Quinoa

"This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by jennabee00 photo by jennabee00
Ready In:




  • Place the quinoa in a large bowl.
  • Fill with cold water.
  • Drain into a strainer and repeat the rinsing and draining 4 more times.
  • Over medium-high heat, heat the oil in a 2-quart saucepan.
  • Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
  • Stir in the water, marjoram, thyme, and rosemary.
  • Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
  • Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
  • Simmer, covered, 5 minutes longer.
  • Fluff with a fork.

Questions & Replies

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  1. ChristineL
    This is one of my favorite side dishes to make and definitely my go-to quinoa recipe. I've made it well over 15 times and it's always turned out amazing. I prefer to sub chicken broth/stock for the water, but it is still very tasty with just water. Also, I usually omit the majoram/oregano but sometimes will just add a dash of dried oregano (due to personal taste). I prefer to use fresh rosemary and thyme (increasing the amounts by at least double) although a few times didn't have fresh on hand and it was still very good with the dried herbs. The most important step in this recipe is stirring the quinoa till you hear popping. Almost every time it has taken well more than time posted to achieve the "popping" noise, for me about 10-15 minutes (maybe my quinoa is too wet or my heat is low?). Regardless of the reason of why it takes my quinoa a long time to pop, I always make sure to get to that point as it results in a more fluffy quinoa. I recommend using white quinoa; I don't think red or other colored quinoa would have as good an end result. For those new to quinoa, when rinsing quinoa, make sure to do it in a FINE mesh strainer. Thanks for the amazing recipe!
  2. Geema
    We will be making quinoa much more often now that we have this recipe, because it's truly delicious. I was kind of concerned at using water instead of broth thinking that the grain might be too bland, but the herbs and lemon were just strong enough to create a pleasing taste with plenty of flavor. The lemon isn't overpowering either, but just perfect. I have a bit left over and I think I'll try making a salad with it in the morning. I'm passing this recipe on to quite a few family members who I hope will become quinoa converts too. Thanks so much Mirj for sharing this recipe with us.
  3. Elizabeth C.
    Quinoa is not my favorite ingredient to cook with. I don't generally like either the taste or the texture. But this recipe was very delicious. It was lemony and fresh tasting and made me not choke on the quinoa. I had it with herb crusted pork chops and a salad.
  4. cpenner
    This was my first time trying quinoa, and I liked it! This recipe turned out well for me. I used cooking spray instead of all that oil. Tasted good, no strong flavours. Thanks for introducing me to this great new grain!
  5. Brenda L.
    This is delicious


  1. Jim J.
    This was great! I replaced one cup of water with broth and it turned out very well. Everyone loved the lemony grains of the quinoa and there were definitely no leftovers.
  2. Dallas Chef WOut Ti
    I made 1/2 the recipe, used chicken broth instead of water, and put shrimp on top ...served with slice tomatoes for a full meal. I really enjoyed it. My only complaint was rinsing such tiny pods...the holes in my calendar were too big and so i used paper towels to keep the quinona in...and then alas, those tiny things stuck to the wet paper towel. Once i got beyond the logical issues--nice meal for me, a first time eater of quinoa. My husband--wasnt a fan. I was however and so I'll definitely be making more for me.
  3. alifro5
    Lots of substitutions for our first Quinoa..but used this as a base. We used a large iron skillet instead of a deep pan, olive oil instead of vegetable oil, chicken broth instead of water, extra lemon juice...and fresh cilantro instead of parsley. Thanks for the outline...we improvised and will make the quinoa that's been sitting in our pantry again.
  4. Keee8698
    This is amazing! I used 1 1/2 tsp of oil and oregano instead of marjoram and it came out fantastic! I like how this quinoa stays good in the fridge for awhile and is even delicious eaten cold!
  5. Huluhae
    Fantastic! The only reason I'm not rating this is because I didn't make it exactly as instructed. I didn't measure the spices, and used lemon pepper instead of pepper and lemon peel. I will definitely make this again.



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