Quinoa with Lemongrass and Lime

From Yoffie Life



  • 2 tablespoons olive oil
  • 1 shallot, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons minced lemongrass, plus a section of the reserved green stalk (see Beginner’s Tips)
  • 2 teaspoons coriander seeds
  • 1 teaspoon ground cumin
  • 1 3/4 cups water or vegetable broth
  • 1 cup uncooked quinoa
  • Juice and grated zest of two limes
  • 1/2 teaspoon salt
  • 1/2 cup cilantro leaves, chopped


  1. In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add the shallot, garlic, and lemongrass, and cook until softened and translucent, about 3 minutes. Add the coriander and cumin, and cook another 30 seconds.
  2. Add water or broth, quinoa, lime juice and zest, and salt to the pan. Raise heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before removing the lid. Fluff with a fork before serving.
  3. Divide quinoa between 4 bowls and garnish with the cilantro.