Go Back

Garlic Lemon Herb Quinoa

This Garlic Lemon Herb Quinoa is a light and nutritious dish that bursts with fresh flavors from garlic and herbs. It's a wonderful side or main course, perfect for anyone looking for a kidney-friendly option that is both satisfying and healthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa rinsed to reduce saponins
  • 2 cups low-sodium vegetable broth or water
Flavor Ingredients
  • 2 tablespoons olive oil for healthy fats
  • 3 cloves garlic minced
  • 1 tablespoon fresh lemon juice for acidity
  • 1 teaspoon dried oregano or fresh if available
  • 1 teaspoon dried thyme or fresh if available
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

Cooking Instructions
  1. In a medium saucepan, bring the low-sodium vegetable broth to a boil. Add the rinsed quinoa and reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant but not browned.
  3. Add cooked quinoa to the skillet with sautéed garlic, stirring to combine. Add lemon juice, oregano, thyme, and mix well. Cook for another 2-3 minutes to incorporate flavors.
  4. Remove from heat and garnish with fresh parsley before serving.

Notes

Renal Diet Tips: Rinsing quinoa before cooking helps reduce saponins, which can impact flavor and digestibility. Using low-sodium vegetable broth instead of regular broth minimizes sodium intake, keeping the dish kidney-friendly.
This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if needed. For additional flavor, consider adding fresh herbs just before serving.