Herby, lemony quinoa


  • 100g quinoa
  • 300ml chicken/vegetable stock
  • 2-3 shallots, finely minced
  • 2 cloves of garlic, finely minced
  • zest of one lemon
  • juice of half a lemon
  • large handful of parsley, finely chopped
  • large handful of basil, finely chopped


  1. Melt a small knob of butter with a teaspoon of olive oil in a pot over medium heat.
  2. Add the shallots to the pot with a large pinch of sea salt.
  3. Leave the shallots to sweat for around 5 minutes, until soft and translucent. Add the garlic and stir for a minute.
  4. Add the quinoa to the pot and stir for a few minutes.
  5. Add the stock and lemon zest, stir and bring to a simmer. Cover with a lid and leave to simmer for 20 minutes, checking frequently to ensure the water hasn’t been absorbed.
  6. If the water is absorbed too early, taste the quinoa. If it is still hard, add a little more water and cook until soft.
  7. When the quinoa is cooked, remove the lid and leave to stand for 10 minutes.
  8. Add the herbs, lemon juice and salt and pepper and gently stir together.
  9. This will keep in the fridge for up to 3 days.


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