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Meyer Lemon Quinoa with Turmeric, Black Pepper and Basil--a simple side dish

Meyer Lemon Quinoa with Turmeric, Black Pepper and Basil

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This Meyer Lemon Quinoa elevates your average side dish with the flavor and health benefits of turmeric and black pepper. 
Course Main Course
Cuisine American
Dish Type Side Dish
Cooking Style Easy, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal winter
Ingredient quinoa, turmeric
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Author Amy Reiley


  • 1 cup quinoa
  • 2 cups water
  • 2 tsp ground turmeric
  • 1/4 tsp freshly ground black pepper
  • 1 tsp Meyer lemon zest (*sub. regular lemon)
  • 1 tbsp Meyer lemon juice
  • 5-6 leaves Italian basil
  • salt to taste


  • Combine quinoa, water and turmeric in a medium saucepan. Bring water to a boil, stir, then turn down to a simmer.
  • Simmer for 10-15 minutes, until quinoa is soft and water is absorbed.
  • Transfer quinoa to a medium mixing bowl or serving bowl. Allow it to cool for 10-15 minutes.
  • While the quinoa is cooling, chiffonade the basil by stacking the leaves and rolling lengthwise. Then thinly slice the leaves into ribbons.
  • When the quinoa is cool enough to touch, fold in the black pepper, lemon zest, lemon juice and basil leaves and season with salt and pepper to taste.
  • Serve warm.


NOTE: You can use the zest and juice of a regular lemon if you can’t find Meyer lemon. Meyer lemon provides a milder, sweeter flavor but the recipe is delicious either way.