Herb and Garlic Quinoa

This easy and delicious Herb and Garlic Quinoa is the perfect side dish to accompany just about anything. What’s even better is the recipe uses pantry staples so you can throw it together whenever you are looking for an easy side dish to pair with dinner.

Herbed Quinoa Recipe

You need to keep this recipe in your back pocket because whenever you are looking for a side dish to pair with your dinner, this is the one! Nutritious and earthy, quinoa is cooked up with pantry staples to make the best flavored quinoa side dish! You have the option to either add dried herbs or fresh herbs if you have them, making this the perfect seasoned quinoa dish to make all year long.

Ingredients Needed

  • Quinoa
  • Oil
  • Salt
  • Garlic powder
  • Onion powder
  • Italian herb blend (or fresh herbs)

Is quinoa healthy?

Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make by itself, making it a complete protein. Not only is it a rich source of protein, it is also naturally gluten-free, safe for those with celiac disease.

There is much debate about whether quinoa is a seed or a grain. Either way it is a nutrient-dense, high-fiber substitute for things like white pasta. Quinoa is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.

Do you need to rinse quinoa?

This is controversial because some people feel strongly that they prefer to not rinse quinoa. But after all of our testing we feel that this is not a step that should be skipped, even if your quinoa says “pre-rinsed”. Rinsing the quinoa gets rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. To rinse it, put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.

If you like this side dish recipe, check out these others:

Herb and Garlic Quinoa

Prep Time 00:02 Cook Time 00:20 Total Time 00:22 Yields 3 cups

Ingredients

Directions

  1. Rinse quinoa under cold running water really well. 
  2. In a medium pot add all of the ingredients and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. 
  3. Remove from heat and let stand, covered, for 5 minutes. 
  4. Fluff with a fork and serve!

Recipe Notes

  1. Check out this post, all about the different methods to cook quinoa.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Herb Butter Salmon with Blistered Tomatoes and Green Beans

This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family! 

herb butter salmon with tomatoes on a plateSheet Pan Herb Butter Salmon Recipe

This Sheet Pan Herb Butter Salmon recipe is is the ultimate summer meal! It utilizes fresh veggies like cherry tomatoes and green beans and cooks quickly under the broiler. The herb butter makes the salmon really special and gives this dish a bright finish. This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in roughly 30 minutes with minimal clean up! It’s gluten-free, low-carb and paleo friendly.

Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands-off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied. It is packed with flavor and loaded with fresh, in-season vegetables. 

herb compound butter in a bowlHow to Make Herb Butter

An herb butter is a compound butter! A Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. For this salmon recipe we combine butter with a bunch of fresh herbs. We love using grass-fed butter like Kerrygold or Vital Farms, but really any butter you use will have an improved taste with the addition of herbs!

To make herb butter simply combine softened butter with the prepared herbs. You can make it up to 2 days ahead, if kept in the refrigerator.

Tips for Sheet Pan Cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time to make for a quick meal: Clean the vegetables and make the herb butter the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

herb butter salmon with tomatoes

If you like this salmon recipe, check out these others:

If you like this sheet pan recipe, check out these others:

Herb Butter Salmon with Charred Tomatoes and Green Beans
Write a review
Print
Ingredients
  1. 2 cups cherry tomatoes
  2. 4 cups string beans
  3. 2 tablespoons extra-virgin olive oil or melted grass-fed butter
  4. Pinch sea salt
  5. Pinch cracked black pepper
  6. 1 pound wild-caught salmon
For the Herb Butter
  1. 1/4 cup grass-fed butter
  2. 1/4 cup packed fresh parsley
  3. 1/4 cup packed fresh basil
  4. 2 garlic cloves, minced
  5. Pinch fine sea salt
Instructions
  1. Preheat oven to broil high.
  2. In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.
  3. Place on a baking sheet and broil for 5 minutes.
  4. While broiling, combine butter ingredients in a blender and blend until combined.
  5. Brush onto salmon and add the salmon to the baking sheet.
  6. Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.

The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!

Sheet Pan Cod with Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Lemon and Herb Cod with Vegetables

I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!

If you like this recipe, try these other sheet pan meals:

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Lemon and Herb Cod and Green Veggies

Prep Time 00:10 Cook Time 00:25 Total Time 00:35 Serves 4

Ingredients

  • 1 lb. green beans, cleaned and trimmed
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, divided
  • 4 teaspoons avocado oil, divided
  • 2 teaspoons fine sea salt
  • 1-1/4 teaspoon ground black pepper
  • 1/2 cup parsley, cleaned and picked
  • 1/2 cup cilantro, cleaned and picked
  • 1/4 cup dill, cleaned
  • 1 scallion
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 large zucchini, diced to 1/2" thick slices
  • 2 lb. wild caught cod, cut into 4 even pieces
  • lemon slices, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
  3. Bake in oven for 10 minutes.
  4. Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
  5. Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note) 
  6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!

Recipe Notes

  1. You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Loaded Grilled Eggplant with Creamy Herb Sauce

Loaded Grilled Eggplant Creamy Herb Sauce Vegetarian | Lexi's Clean Kitchen

This Loaded Grilled Eggplant with Creamy Herb Sauce is the perfect vegetarian dish to serve all season long! The perfectly grilled eggplant is topped with a nut based vegetarian filling, a creamy sauce and finished with tons of fresh herbs. It’s unique and is so delicious. It’s also gluten-free and Paleo and Whole30 compliant.

Loaded Grilled Eggplant on a plateLoaded Grilled Eggplant Recipe with Creamy Herb Sauce

If you are looking for a hearty vegetarian Summer dish perfect for a Summer BBQ this is it! This grilled eggplant topped with a meatless umami flavored nut mixture and a creamy sauce will be the hit of any part it’s served at. This interesting dish will be loved by meat eaters and non-eaters alike. 

The inspiration for this recipe came from Yotom Ottolenghi’s cookbook, “Jerusalem”. He has an eggplant dish where he covers the eggplant in za’tar, baked it and then tops it with a buttermilk sauce! Ever since seeing it, I had to try to make my own dairy-free version with all sorts of fresh summer herbs!

Preparing eggplant for grilled eggplant recipe

If you have ever cooked with baby eggplant before you know that they are not just adorable, but also have a slightly sweet flavor. The combination of the grilled baby eggplant with the savory creamy sauce is perfection. We now want to use this sauce on everything!

Steps to Make This Grilled Eggplant Recipe:

  1. Make the dressing
  2. Toast the meatless nut mixture
  3. Grill the eggplant
  4. Assemble the eggplants!

How to make Grilled EggplantHow to Grill Eggplant

  1. Preheat grill
  2. Slice the eggplant or cut in half, as desired. Score the eggplant if cutting in half.
  3. Salt the eggplants for about 30 minutes to let the excess moisture drain out
  4. Pat the eggplant dry
  5. Brush with olive oil and pepper
  6. Grill for 3-4 minutes on each side, until golden brown and soft to touch.

Meatless filling made from nuts for grilled eggplant

Watch the video:

Loaded Grilled Eggplant

If you like this meatless dish, check out these others:

If you like this eggplant dish, check out these others:

Loaded Grilled Eggplant with Creamy Herb Sauce

Prep Time 00:10 Cook Time 00:10 Total Time 0:20 Serves 4

Ingredients

    Grilled Eggplant

    Nut Crumble

    Dressing

    Garnish

    • 1 tablespoon fresh basil, roughly chopped
    • 1 tablespoon parsley, roughly chopped

    Directions

    1. Place all dressing ingredients in a blender and blend until well combined. Taste and adjust seasoning as needed. Place dressing in the fridge until ready to serve.
    2. In a small saucepan, add the ingredients for the nut crumble over low heat. Mix until well combined and toast the nuts until fragrant. About 5-10 minutes. Set mixture aside until ready to serve.
    3. Slice eggplant in half and score the flesh. Brush with olive oil and spices. Be generous with the olive oil and spices in this step. Heat and grease grill or grill-pan. Once hot, place eggplant on the grill, flesh side down. Grill for 3-4 minutes on each side, until golden brown and soft to touch.
    4. Place Grilled eggplant on desired serving dish. Smear a generous amount of dressing onto each eggplant. Top with nut crumble and herbs. Serve warm!

    Recipe Notes

    *You can use regular eggplants here, but we find that this tastes best when you use Italian or baby eggplant!

    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!