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Lemon Herb Quinoa with Toasted Hazelnuts and a peppery vinaigrette | recipe on simplyquinoa.com

Lemon Herbed Quinoa with Toasted Hazelnuts

It’s all about the herbs in this flavorful quinoa salad.
Course Main Course
Cuisine American
Keyword herbs, lemon, toasted hazelnuts
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 281kcal
Author Alyssa


  • 1/2 cup raw hazelnuts
  • 2 1/2 cups cooked quinoa
  • 1/4 cup chopped parsley
  • 1/4 cup chopped lemon verbena
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped oregano

for the dressing:

  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper


  • Add the hazelnuts to a dry skillet over medium heat. Toast until skins have started to brown and are loosening from the nut. Remove pan from heat and transfer nuts to a paper towel lined plate.
  • Rub the hazelnuts between the paper towels to remove the skins. Don't worry if not all the skins are removed - just as many as you can.
  • Transfer hazelnuts to a cutting board and roughly chop.
  • In a large mixing bowl, add quinoa and herbs. Add the hazelnuts and stir everything together.
  • Whisk together the dressing ingredients and pour it over the salad. Mix the dressing into the salad until evenly combined.
  • Taste and season with a touch more salt and pepper if desired.


Calories: 281kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 390mg | Fiber: 6g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 21.4mg | Calcium: 92mg | Iron: 3.8mg