Fresh and tangy, this Lemon Basil Quinoa is the perfect side dish and can be made ahead of time!
I am obsessed with this quinoa. It’s cooked in chicken stock and lemon juice then topped off with my go-to lemon basil vinaigrette. The quinoa I use only takes 12 (to 15) minutes to cook after the water has boiled and is pre-rinsed so it makes preparing this quinoa even faster.
The best part about this flavored quinoa is that it can be eaten warm or chilled – making it the perfect meal prep or potluck dish as it can be made ahead without having to worry about reheating it.
I actually think that this quinoa tastes best after a day as the lemon basil vinaigrette works its magic on the quinoa in the fridge overnight.
What You’ll Need
For the quinoa:
- quinoa
- chicken stock: I love using Better than Bouillon. You can use a vegetable stock to keep this vegan friendly.
- lemon juice
For the lemon basil vinaigrette:
- olive oil
- lemon juice
- garlic
- basil
- honey
- ground mustard
How To Make This Simple Lemon Basil Quinoa
- Bring 1.5 cup of chicken stock to a boil and add in the quinoa and lemon juice, turn the heat down to low and cover with a lid until it has cooked through. Mine takes 12 minutes to cook.
- While the quinoa is cooking, in a small bowl, combine the olive oil, lemon juice, minced garlic, honey, basil, and ground mustard. Stir until its been combined. Set it aside until the quinoa is done.
- Once the quinoa has cooked through, fluff the quinoa with a fork and stir in the lemon basil vinaigrette.
- Serve warm or chilled.
- To meal prep or make ahead: once cooled, store in an airtight container in the fridge.
Recipe Variations
- You can cook your quinoa in an Instant Pot following this method then add the vinaigrette to it after.
- Chicken stock can be replaced with orange juice for an even more citrusy flavour.
Tips and Notes
- I suggest you check the packaging on your quinoa for their specific cooking instructions. Mine states 1 part quinoa to 1.5 part water but I know some other quinoa requires more or less water.
- Stored in an airtight container, quinoa will last for 4 days, making or the perfect meal prep.
- Quinoa can be frozen but I’d suggest not adding the vinaigrette to the quinoa if you plan on freezing it.
Lemon Basil Quinoa
Ingredients
For the quinoa:
- 1 cup quinoa
- 1.5 cup chicken stock
- 1/2 lemon, juiced
For the lemon basil vinaigrette:
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 3 cloves garlic, minced
- 1/2 cup fresh basil, cut into ribbons
- 1/2 tsp honey, or more
- 1/2 tsp ground mustard
Instructions
- Bring 1.5 cup of chicken stock to a boil and add in the quinoa and lemon juice, turn the heat down to low and cover with a lid until it has cooked through, 12-15 minutes.
- While the quinoa is cooking, in a small bowl, combine the olive oil, lemon juice, minced garlic, honey, basil, and ground mustard. Stir until its been combined. Set it aside until the quinoa is done.
- Once the quinoa has cooked through, fluff the quinoa with a fork and stir in the lemon basil vinaigrette.
- Serve warm or chilled.
Meal Preps to Go With the Quinoa
- Baked Chicken Patties Meal Prep
- Honey Chipotle Chicken
- Garlic Butter Chicken Thighs
- Easy Chipotle Chicken Thighs
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Erika says
Made it last night and it was really good. I used fresh basil from the garden. Even the kids liked it.
Carmy says
Fresh basil is the BEST! So glad you and your kids liked this quinoa recipe!
Kathy Woods says
Really great! Will make again
Carmy says
Thank you! So glad you enjoyed the recipe!