Quinoa Pilaf with Lemon and Thyme

Quinoa Pilaf with Lemon and Thyme

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  • Prep Time


  • Total Time


  • Servings



  • 1

    onion, minced

  • 1

    tsp olive oil

  • Salt and pepper, to taste

  • 1.5

    cups quinoa, rinsed and dried on a towel

  • 1.25

    cups low-sodium vegetable broth

  • 1

    tsp grated lemon zest

  • 1

    tsp minced fresh thyme or ¼ tsp dried thyme

  • 1

    tbsp fresh lemon juice

  • 2

    tbsp minced fresh parsley, basil, cilantro or scallions (we used scallions this time)


1. In a large saucepan, heat oil over medium-low heat. Once hot, add onion and sprinkle with salt. Saute until the onion is softened, around 8 to 10 minutes. 2. Add dried quinoa, increase the heat to medium, and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. 3. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoa has absorbed the broth, around 16-18 minutes. 4. Remove the pot from the heat and place a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the lemon juice and scallions or fresh herbs. Season with salt and pepper to taste and serve. Serves 6 as a side.


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