A bright, pantry-friendly quinoa medley, herb-scented and sun-kissed with tomatoes, ready in under 40 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 20 min | 40 min | 4 |
Intro
This Sunlit Herb Quinoa Medley uses ordinary pantry staples to deliver big flavor in a weeknight-friendly bowl. Quinoa provides protein and a fluffy texture that pairs beautifully with tomatoes, onion, garlic, and fresh herbs. It’s versatile enough to serve as a main or a bright, colorful side.
The dish comes together quickly and can be adapted to what you have on hand. Finish with lemon and a handful of herbs for an uplifting aroma and a clean, herby finish.
The Best Quinoa for This Recipe
White Quinoa
- Pros: Quick to cook (about 12–15 minutes) and yields a light, fluffy texture that lets the herbs shine.
- Cons: Can be a bit softer if overcooked and may lack a bold, nutty bite.
Red Quinoa
- Pros: Chewier, holds shape well, and adds color to the medley for extra texture.
- Cons: Slightly longer to cook and can taste a touch nuttier.
Cooking Liquid & Texture
- Water yields a lighter base that lets the other flavors stand out.
- Vegetable broth or light stock deepens the overall flavor without making the dish heavy.
Other Ingredients (and Helpful Swaps)
Tomatoes
The tomatoes lend brightness and gentle acidity that lift the quinoa. Swap in canned diced tomatoes for a pantry-friendly shortcut or use sun-dried tomatoes for a sweeter, deeper note.
Onion
Onion acts as the flavor backbone, adding sweetness as it softens. Swap in shallots for a milder bite or white onion for a sharper edge.
Garlic
Garlic layers in aroma and savoriness. If you’re short on time, a pinch of garlic powder (about 1/4 teaspoon) can stand in for fresh.
Red Pepper
Red pepper contributes color, sweetness, and a crisp bite. Swap with yellow or green pepper for a different hue, or add a pinch of crushed red pepper for heat.
Pasta
If you want more heft or a little bite, stir in small pasta shapes (like orzo) or, alternatively, cooked couscous toward the end. Orzo makes a nice hybrid texture with quinoa.
Herbs
Fresh herbs brighten the dish—parsley and basil pair especially well. Cilantro or dill can be nice substitutions or additions depending on your preference.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 3/4 teaspoon kosher salt (3.8 g)
- 1 small onion, finely chopped (about 100 g / 3.5 oz)
- 2 garlic cloves, minced (about 6 g)
- 1 cup diced tomatoes (240 ml / 8 oz)
- 1/2 cup red bell pepper, finely chopped (75 g / 2.6 oz)
- 1 cup quinoa, rinsed (170 g)
- 2 cups vegetable broth or water (480 ml)
- 1/4 teaspoon black pepper (1.3 g)
- 1 tablespoon lemon juice (15 ml)
- 1/2 cup chopped fresh herbs (parsley, basil, etc.) (8–12 g)
- Optional: zest of 1/2 lemon
Directions
-
Rinse quinoa and prep ingredients — Rinse quinoa under cold water until the water runs clear. Dice onion, chop pepper, and mince garlic.
-
Sauté onion and garlic — In a medium pot, heat olive oil over medium heat. Sauté onion until translucent, 3–4 minutes; add garlic and cook 30 seconds until fragrant.
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Add tomatoes and pepper — Stir in diced tomatoes and red pepper; cook 2–3 minutes until peppers soften and tomatoes begin to release their juice, edges glossy.
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Stir in quinoa and liquid — Add rinsed quinoa; pour in broth or water; season with kosher salt and pepper. Bring to a gentle simmer.
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Simmer until quinoa is tender — Reduce heat to low; cover and simmer 15 minutes, until quinoa is tender and the liquid is absorbed. Remove from heat and let stand 5 minutes.
-
Finish with lemon and herbs — Fluff with a fork; stir in lemon juice and chopped herbs. Taste and adjust with a pinch more kosher salt or pepper if needed.
How to Store Leftovers
- Refrigerate within 2 hours of cooking in an airtight container. Use within 3 days.
- Leftovers can be reheated in the microwave for 1–2 minutes, adding a splash of water if it looks dry; or rewarm on the stove with a touch of oil or broth.
- It can be enjoyed cold as a light quinoa salad straight from the fridge.
What to Serve With Sunlit Herb Quinoa Medley
- Roasted asparagus with lemon zest: A bright, crisp side that echoes the lemon finish.
- Green beans lightly sautéed with almonds: Adds a little crunch and nuttiness.
- A simple arugula citrus salad: Peppery greens with a quick lemon vinaigrette to cleanse the palate.
Variations & Tips
- Spicy kick: Sprinkle in red pepper flakes or add a finely chopped jalapeño with the onion.
- Creamier twist: Fold in 1–2 tablespoons of tahini or a spoonful of yogurt right at the end for color and creaminess.
- Gluten-free and adaptable: Quinoa is naturally gluten-free; if using a different grain, adjust cook time accordingly.
- Can swap: Use canned tomatoes or homemade tomato sauce for depth; swap vegetable broth for richer flavor if you have it.
- Herbs matter: Use a mix of parsley, basil, and chives for a bright finish; cilantro works beautifully too in warmer months.
- Nuts for texture: Finish with toasted pine nuts or chopped almonds for an added crunch.
Enjoy Your Sunlit Herb Quinoa Medley
You’ve got a light, flavorful bowl that shines with sunshine-hued herbs and tangy tomatoes. Enjoy the cheerful aroma and the wholesome, pantry-friendly ease of this dish. Sunlit Herb Quinoa Medley is ready to brighten any weeknight.
Attribution
WellMindMeal • Recipe by WellMindMeal.