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Lemon Quinoa

(recipe, Patricia Green & Carolyn Hemming)

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The light, buttery taste of this side dish makes it a great partner alongside almost any main course. Subtle flavor, and wonderfully simple to prepare.


  1. 2 cups (500 ml) low-sodium vegetable stock
  2. 1 cup (250 ml) quinoa, well rinsed and drained
  3. 1 Tbsp. (15 ml) unsalted butter
  4. 2 tsp. (10 ml) grated lemon zest
  5. 2 Tbsp. (30 ml) lemon juice
  6. ΒΌ tsp. (1 ml) salt
  7. 1 Tbsp. (15 ml) chopped fresh parsley


  1. Bring the stock and quinoa to a boil in a large saucepan. Add the butter, lemon zest, lemon juice, and salt. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork. Add the parsley and stir well. Serve immediately.


Variation: Try a Meyer lemon in this dish. Increasingly available, this cross between a lemon and a mandarin or tangerine results in a less acidic, sweeter dish.