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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup carrots, diced (about 2 medium) - 1 cup bell pepper, diced (any color) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Salt and pepper to taste - ¼ cup fresh parsley, chopped You need quinoa as the base for this dish. It cooks up light and fluffy. The vegetable broth brings great taste. Olive oil helps cook the veggies and adds richness. Onions and garlic give a strong flavor. Carrots and bell peppers add color and crunch. Dried oregano and thyme bring a hint of herbs. Lemon zest and juice brighten the dish. Finally, parsley gives a fresh finish. - ½ cup peas (fresh or frozen) - ¼ cup feta cheese, crumbled - ½ teaspoon red pepper flakes If you want to change things up, add peas for extra sweetness. Feta cheese adds a creamy, salty touch. Red pepper flakes will give your pilaf a bit of heat. These ingredients make the dish more fun and tasty. Each serving of this pilaf has about: - Calories: 180 - Protein: 6g - Carbohydrates: 30g - Fiber: 4g - Fat: 4g This dish is healthy and filling. It gives you protein and fiber, making it great for any meal. Plus, it’s low in fat, so you can enjoy it guilt-free. Start by rinsing 1 cup of quinoa under cold water. This step helps remove any bitter taste. Next, bring 2 cups of vegetable broth to a boil in a medium saucepan. Once boiling, add the rinsed quinoa. Lower the heat to a simmer, cover the pot, and let it cook for about 15 minutes. After the broth absorbs, take it off the heat and let it sit covered for 5 more minutes. Finally, fluff the quinoa with a fork, and it’s ready for the next step. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small, finely chopped onion. Sauté it for 3-4 minutes until it turns translucent. Stir in 2 minced garlic cloves and cook for 1 minute. Be careful not to burn the garlic! Next, toss in 1 cup of diced carrots and 1 cup of diced bell pepper. Sauté these veggies for 5-7 minutes until they soften and smell amazing. Now, it’s time to bring everything together. Add the cooked quinoa to the skillet with the vegetables. Sprinkle in 1 teaspoon each of dried oregano and dried thyme. Don’t forget the zest of 1 lemon and 2 tablespoons of fresh lemon juice for that zing! Stir well until the mixture is hot and everything is combined. Season with salt and pepper to taste. Just before serving, fold in ¼ cup of chopped fresh parsley for a fresh touch. Enjoy your flavorful Lemon Herb Quinoa Pilaf! To cook quinoa well, always rinse it first. This step removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. Bring the broth to a boil, then add the quinoa. Lower the heat, cover, and let it simmer for 15 minutes. After the broth absorbs, let the quinoa rest for 5 minutes. Fluff it up with a fork to get that light texture. You can swap herbs to suit your taste. If you don't have oregano, try basil or dill. For thyme, you can use rosemary for a stronger flavor. Don't hesitate to mix fresh herbs, like cilantro or chives, into the dish for extra zest. A hint of spice can come from adding crushed red pepper flakes. Experimenting with flavors makes cooking fun! Serve the lemon herb quinoa pilaf in a large bowl for a beautiful presentation. Top it with extra chopped parsley and a sprinkle of lemon zest. You can add lemon wedges on the side. This adds a fresh burst of flavor for each bite. Pair it with grilled chicken or fish for a complete meal, or enjoy it as a light main dish. {{image_2}} You can boost the protein in your lemon herb quinoa pilaf easily. Adding cooked chicken, shrimp, or chickpeas works well. For chicken, use grilled or roasted pieces for extra flavor. If you like seafood, sauté shrimp until pink and mix them in. For a plant-based option, toss in canned chickpeas for a hearty touch. Each protein adds its own unique taste, making your dish more filling. This pilaf is already vegetarian, but you can easily make it vegan. Just ensure your vegetable broth has no animal products. Use olive oil instead of butter for cooking. You can add tofu or tempeh for protein. They soak up the lemon flavor and add a nice texture. This way, everyone can enjoy the dish, whether they eat meat or not. You can customize the vegetables in your pilaf to suit your taste. Try using zucchini, peas, or corn instead of carrots and bell peppers. Each veggie brings a new flavor and texture. You can even use frozen vegetables for quick prep. Just remember to adjust cooking times. Mixing different colors makes your dish look beautiful, too! To store your lemon herb quinoa pilaf, let it cool first. Place it in an airtight container. This keeps moisture in and prevents drying out. Label the container with the date. You can keep it in the fridge for up to four days. Reheating is easy. Use the microwave for quick warmth. Place your pilaf in a bowl. Add a splash of water to keep it moist. Cover it with a damp paper towel. Heat in short bursts to avoid overheating. Stir halfway through for even warmth. You can also reheat in a skillet. Add a little olive oil and warm it on low heat. Freezing is a great way to save leftovers. Portion the pilaf in freezer-safe bags or containers. Remove as much air as possible. Label each bag with the date. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as directed above. Enjoy your delicious pilaf anytime! Yes, you can use chicken broth. It will add a richer flavor. Many chefs prefer chicken broth for its taste. If you want a vegetarian option, stick with vegetable broth. Both options work well in this dish. The pilaf lasts about three to five days in the fridge. Store it in an airtight container for best results. Just reheat it on the stove or in the microwave. If it looks dry, add a splash of water before heating. Yes, quinoa is gluten-free. This makes it a great choice for those with gluten allergies. Quinoa is a healthy grain filled with protein and fiber. You can enjoy it without worry if you avoid gluten. Lemon herb quinoa pilaf is easy to make and full of flavor. We explored key ingredients, step-by-step cooking, and helpful tips to ensure success. You can add proteins or veggies to make it your own. Proper storage helps extend the life of your pilaf. You learned that quinoa is a great gluten-free option. Enjoy making this dish, and have fun experimenting with the flavors. Your kitchen will shine with fresh, tasty meals!

Lemon Herb Quinoa Pilaf

Create a vibrant Lemon Herb Quinoa Pilaf that's perfect for any meal! This healthy recipe combines fluffy quinoa with fresh vegetables and zesty lemon for a burst of flavor. In just 35 minutes, you’ll have a colorful and nutritious dish that serves four. Click through to explore the full recipe, along with tips for presentation that make this dish irresistible! Your taste buds will thank you!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup carrots, diced (about 2 medium)

1 cup bell pepper, diced (any color)

1 teaspoon dried oregano

1 teaspoon dried thyme

Zest of 1 lemon

2 tablespoons fresh lemon juice

Salt and pepper to taste

¼ cup fresh parsley, chopped

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the broth is absorbed. Remove from heat and let it sit, covered, for another 5 minutes, then fluff with a fork.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

        Add the diced carrots and bell peppers to the skillet, and sauté for about 5-7 minutes until they soften.

          Incorporate the cooked quinoa into the skillet, then add the dried oregano, dried thyme, lemon zest, and lemon juice. Stir everything together until well combined and heated through.

            Season with salt and pepper to taste. Remove from heat and fold in the chopped parsley just before serving.

              Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                - Presentation Tips: Serve the lemon herb quinoa pilaf in a large bowl, garnished with extra chopped parsley and a sprinkle of lemon zest on top for a fresh and vibrant look. You can also add lemon wedges on the side for added zest to each serving.