Quinoa Pilaf with Herbs and Lemon
Light, nutty grains with fresh herbs and a bright citrus finish
Why This Recipe Works
Using less water than standard recipes prevents the quinoa from becoming mushy, while toasting the dry grains first develops a deep, toasted flavor. This simple method ensures a fluffy texture every time.
Instructions
Toast the quinoa in a large saucepan over medium-high heat, stirring frequently, until the grains are fragrant and turn a shade darker, about 5 minutes.
Add the butter, onion, and salt to the pan. Cook until the onion is softened and translucent, about 5 minutes.
Stir in the water and bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer until the liquid is fully absorbed and the quinoa is tender, 12 to 15 minutes.
Remove the pan from the heat and let it sit, covered, for 10 minutes — this resting period allows the grains to finish steaming so they stay distinct and fluffy.
Fluff the quinoa with a fork, then gently stir in the fresh herbs and lemon juice. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
What substitutions can I make?
- unsalted butter: extra-virgin olive oil
