meyer lemon quinoa
Easy Meyer lemon quinoa with coconut oil, shallot and thyme, with a touch of honey. An quick recipe to get on the stove (only 12 minutes of active time) and it goes so well with so many weeknight meals. Gluten-free and dairy-free.
What Inspired This Lemon Quinoa Recipe
When I was putting together this menu plan last week, I realized that I need to share more simple winter sides with you. And I also realized that I need way more quinoa in my life here on the blog. We do eat it a lot, but usually I just prepare it so simply that I don’t feel like it is worth mentioning here.
I’m trying to make up for that omission with this lemon quinoa recipe. I hope you’ll agree that simple quinoa is a-okay. Not just because it is so good for you and it makes bellies happy, but also because it is so dang simple! I love quinoa for easy weeknight meals because it is ready a lot faster than brown rice.
I decided to add Meyer lemon to this quinoa recipe today because I was at Healthy Living and they caught my eye, and of course I couldn’t resist. I spent about an hour shopping because I was starving and disorganized and kept seeing people I knew. By the end I spent way too long and way too much money in the process. This always happens to me when I go to the store hungry.
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BACK TO BASICS
Don’t shop hungry whenever possible. You’ll end up skipping impulse snacks and junk food, make better choices, and save money.
I need to follow this advice, clearly! I ended up buying all sorts of crackers and things that we really didn’t need. Thankfully, the Meyer lemon ended up being the thing that inspired this lemon quinoa recipe though. There are certain flavors that go really well with lemons, thyme and honey being two of them, coconut being another. Meyer lemons in particular go well with these ingredients because they are so floral, so I buddied them all up to give this Meyer lemon recipe a big boost of flavor.
Cooks Tips on How to Make Quinoa
If quinoa is on your list of ingredients to try, it really is no big thing. You’ll see it’s just as easy as cooking white rice. Quinoa is a seed and it has a natural coating on it called saponin, which protects it from pests, but it tastes yucky to us too (kind of soapy) so you just need to rinse it off before its cooked. To do that, just put the uncooked quinoa into a fine mesh sieve and rinse under cool running water until the bubbles rinse away. Sometimes you can buy pre-rinsed quinoa, and that is really convenient.
Because stoves and cooking equipment vary, you’ll need to check in on the Meyer lemon quinoa at the end of cooking time so that you get nice fluffy results. If there is too much water remaining, you’ll have wet quinoa. To check to see if the water is absorbed without stirring, insert a spoon into the quinoa and pull it aside to see down to the pot. If there is still liquid below the surface, it needs to be cooked a little longer.
Finally, if you can’t find Meyer lemon, try this easy quinoa recipe with regular lemon.
How to Store Quinoa Leftovers
This Meyer lemon quinoa recipe makes 4 cups, so there’s a good chance you’ll have leftovers. Lucky for us, quinoa stores remarkably well and can easily be reused in future recipes. To store leftover quinoa, let it first cool to room temperature before transferring it to a sealed container (a mason jar or Tupperware container works). Cooked quinoa will keep for a few days and can be sprinkled on top of salads, eaten alongside fish and other meats, or enjoyed on its own straight from the fridge.
More Easy Quinoa Recipes:Print
It only takes about 12 minutes to get this lemon quinoa on to simmer, and it tastes incredible! The flavor of the Meyer lemon goes so well with thyme and coconut and the tiny bit of honey balances the tartness of the lemon. Gluten-free and dairy-free.
- 1 tablespoon coconut oil
- 1 small shallot, minced
- 2 teaspoons chopped fresh thyme
- 2 ½ cups water
- 1 ¼ cup quinoa, rinsed and drained
- 3/4 teaspoon salt
- 1 teaspoon Meyer lemon zest
- 1 tablespoon Meyer lemon juice
- 2 teaspoons honey
- ¼ cup slivered or sliced almonds, toasted
- Heat coconut oil in a large saucepan over medium high heat. Add shallot and thyme, and cook until the shallot is softened and just starting to brown.
- Add water, quinoa and salt, increase heat to high and bring to a boil. Cover, reduce heat to maintain a simmer, medium low to low. Cook until the water is absorbed and the quinoa is starting to burst, 19 to 23 minutes.
- Stir lemon zest, lemon juice and honey in a small dish. Stir honey lemon mixture and almonds into the quinoa and serve.
0 mg Cholesterol, 2 g Added Sugar
- Serving Size: 3/4 cup each
- Calories: 135
- Sugar: 3.6 g
- Sodium: 470 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 2.6 g
- Protein: 4 g