Gluten-Free Lemony Mint Quinoa

On a gluten-free diet and searching for something new?  Try this recipe which is also a good source of protein for those vegetarians who are gluten-free.


  • 1 cup quinoa, toasted
  • 2 cups gluten-free broth
  • 15 mint leaves, coarsely torn
  • Juice of 1/2 lemon
  • Salt and pepper, to taste
  • 2 cups halved grape tomatoes


  1. Toast quinoa in a large, dry skillet over medium heat until it starts to smell toasty and browns a bit, 10-15 minutes.  This step not necessary but it does enhance the flavor.
  2. Add broth to the skillet, bring to a boil, and simmer 12-15 minutes or until the broth is absorbed and the quinoa is soft and fluffy.
  3. Add in 1/2 the mint leaves and stir.  Squeeze in lemon juice and season with salt and pepper t taste.  Add in tomatoes and the rest of the mint leaves when cooled.

Nutrition Analysis:

Calories:261; Protein: 10 gms.; Carbohydrates: 50 gms.; Fiber: 7 gms

Recipe courtesy of Cheryl Harris, MPH, RD


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