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Giada Herbed Quinoa

Giada Herbed Quinoa - recipe card
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A vibrant and fluffy quinoa salad packed with fresh herbs, tangy lemon, and a hint of toasted pine nuts for crunch. This versatile side dish or light main course is bright, nutty, and perfectly balanced with a simple vinaigrette.

Ingredients

Scale
  • 1 cup quinoa, rinsed under cold water for 30 seconds in a fine-mesh sieve
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 small clove garlic, minced
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup fresh chives, finely chopped
  • 1/3 cup toasted pine nuts
  • 1/2 cup cherry tomatoes, halved (optional, for garnish)

Instructions

  1. Rinse the quinoa under cold running water in a fine-mesh sieve for about 30 seconds, then drain well. This removes the natural bitter coating (saponin) and ensures a clean, nutty flavor in the cooked grain.
  2. In a 2-quart saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of the kosher salt. Bring to a boil over high heat (you will see bubbles breaking steadily across the surface).
  3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 15 to 18 minutes, until the quinoa has absorbed all the liquid and the grains are tender with a tiny white ring visible around each seed. Do not lift the lid during cooking.
  4. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to allow the steam to finish tenderizing the grains and make them fluffy. Then, uncover and fluff the quinoa with a fork, separating any clumps.
  5. While the quinoa is still warm, spread it in a thin layer on a large baking sheet to cool for about 10 minutes, stirring once halfway through. This prevents the quinoa from clumping and ensures each grain stays separate when dressed.
  6. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, remaining 1/4 teaspoon kosher salt, and black pepper until emulsified and slightly thickened, about 30 seconds. This makes the bright, herby vinaigrette.
  7. In a large mixing bowl, combine the cooled quinoa with the chopped parsley, mint, and chives. Toss gently with a fork to distribute the herbs evenly without mashing the grains.
  8. Pour the lemon vinaigrette over the quinoa-herb mixture and toss gently with a fork until every grain is lightly coated. The quinoa should look glossy but not wet.
  9. Fold in the toasted pine nuts, reserving a few for garnish if desired. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon juice to brighten the flavors.
  10. Transfer the herbed quinoa to a serving platter or bowl. Garnish with cherry tomato halves and the reserved pine nuts. Serve at room temperature or slightly chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe bags and freeze for up to 1 month; thaw overnight in the fridge. Reheat in a saucepan over medium-low heat with a splash of water or broth, stirring gently until warmed through, about 3 to 4 minutes. Alternatively, microwave on 70% power in 30-second intervals until hot. For best texture, bring to room temperature before serving as a cold salad.

Nutrition

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Find it online: https://giadacooks.com/giada-herbed-quinoa/