One-Pot Lemon Herb Quinoa Bowl
A vibrant, protein-packed bowl with quinoa simmered in vegetable broth, bursting with fresh herbs and lemon zest. This Mediterranean-inspired one-pot recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs quinoa, vegetable broth, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lemon
- 3 tbsp fresh dill
- 1 cup cherry tomatoes
- 1 medium creamy avocado
- 2 tbsp olive oil
- 2 cloves garlic
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Instructions
- Step 1: Finely zest 1 lemon, then cut it into wedges. Add 1 cup rinsed quinoa and 2 cups vegetable broth to a medium saucepan, bring to a gentle simmer over medium heat, cover, and cook for 15 minutes until liquid is absorbed and quinoa is tender.
- Step 2: While quinoa cooks, heat 2 tbsp olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 3: Stir 1 cup halved cherry tomatoes, 3 tbsp chopped fresh dill, and 1/4 cup lemon zest into the cooked quinoa. Add the garlic oil and cook for 2 minutes until tomatoes are slightly softened. Stir in 1 diced creamy avocado and cook for 1 more minute until warmed through.
