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 one-pot recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs quinoa, vegetable broth, and lemon for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.
