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Lemon Herb Quinoa



1 cup quinoa

2 tablespoons The Mighty Olive eureka lemon fused olive oil

2 cups water

  teaspoons fresh oregano

1 teaspoon fresh lemon thyme

1 teaspoon fresh rosemary

3 tablespoons chopped parsley

2 tablespoons fresh lemon juice

½ teaspoon The Mighty Olive lemon-lime sea salt

1 teaspoon grated fresh lemon


(You can adjust the herbs and salt to your own personal taste.  For example, I am not that fond of parsley, so sometimes I reduce the parsley or leave it out of the dish altogether.)




    Place the quinoa in a large bowl.

    Fill with cold water.

    Drain into a strainer and rinse.

    Over medium-high heat, heat the oil in a 2-quart saucepan.

    Add the rinsed quinoa and cook, stirring,

    until the quinoa makes cracking and popping noises, about 3 to 5 minutes.

    Stir in the water, oregano, thyme, and rosemary.

    Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.

    Stir in the parsley, lemon juice, salt, lemon rind, and lemon pepper.

    Fluff with a fork. Cover the saucepan until you are ready to eat.

    This recipe serves 6 people as a “side”.

-Victoria Kibler

Lemon Herb Quinoa Products

Italian Lemon Fused Olive Oil (Whole Fruit Fused Agrumato)

The Italian lemon olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush.

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