Mediterranean Herb Quinoa
Bright lemon, orange peel, garlic, and a generous hand of herbs (parsley, oregano, thyme, rosemary) over organic tri-color quinoa and lentils. Light, savory, and satisfying without being heavy. The citrus peel lifts the whole bowl, and the garlic gives it backbone.
Cook it with water and a splash of olive oil in about 25 minutes. For the best flavor, finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Serve it hot, or chill it for the next day's lunch.
Three Ways to Finish It
Make it go further: add a drained can of chickpeas to the pot when you start cooking. They soak up the flavor and are great hot or cold.
Hot, straight from the pot
Cook it with water and a splash of olive oil (light-tasting or regular). Then drizzle with extra virgin olive oil and add a squeeze of fresh lemon. Top with chopped fresh parsley and a little green onion if you like. Crumbled feta is optional.
As a side or a base
Let it cool a bit and serve it on its own, or use it as the base of a bowl with roasted veggies and your favorite protein. A splash of red wine vinegar or a touch of balsamic adds a little sweetness that plays nicely with the herbs. It's also great tucked into a pita or wrap.
Cold, as a big Mediterranean salad (this is where it gets exciting)
- Cook with chickpeas (see above).
- Let it cool for about 10 minutes, then chill it in the fridge.
- Whisk together lemon juice, extra virgin olive oil, and red wine vinegar or balsamic.
- Toss in any of these: cucumber, cherry tomatoes, sun-dried tomatoes, red bell pepper, roasted red peppers, red onion, artichoke hearts, olives, feta, capers, banana peppers, giardiniera, or baby greens.
- For crunch, top with toasted pine nuts, slivered almonds, or pepitas.
One bag turns into a salad that feeds a group, or ready-to-eat lunches for one person all week.
Farmers Market Pairing
No lemon on hand? Top it with Lemon Dill Kraut from our fellow market vendor Serotonin Ferments. You get salt, lemon, and tang in one spoonful.
Why You'll Love It
- Organic quinoa and lentils, a complete plant-based protein
- Bright, herb-forward flavor: lemon, orange peel, garlic, parsley
- Shelf-stable pantry meal
- Plant-based and gluten-free
- Easy stovetop preparation, ready in ~25 minutes
- Great hot or cold
- Made in Asheville, NC
Dinner made simple. Less than $3 per meal.
Store in a cool, dry place in air tight container up to 6 months
We offer free shipping on orders over $40 - just $7 flat rate on everything else. Orders processed take 5-7 business days to arrive - usually less. We typically ship USPS. Delivery details will be provided in your confirmation email.
Bright lemon, orange peel, garlic, and a generous hand of herbs (parsley, oregano, thyme, rosemary) over organic tri-color quinoa and lentils. Light, savory, and satisfying without being heavy. The citrus peel lifts the whole bowl, and the garlic gives it backbone.
Cook it with water and a splash of olive oil in about 25 minutes. For the best flavor, finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Serve it hot, or chill it for the next day's lunch.
Three Ways to Finish It
Make it go further: add a drained can of chickpeas to the pot when you start cooking. They soak up the flavor and are great hot or cold.
Hot, straight from the pot
Cook it with water and a splash of olive oil (light-tasting or regular). Then drizzle with extra virgin olive oil and add a squeeze of fresh lemon. Top with chopped fresh parsley and a little green onion if you like. Crumbled feta is optional.
As a side or a base
Let it cool a bit and serve it on its own, or use it as the base of a bowl with roasted veggies and your favorite protein. A splash of red wine vinegar or a touch of balsamic adds a little sweetness that plays nicely with the herbs. It's also great tucked into a pita or wrap.
Cold, as a big Mediterranean salad (this is where it gets exciting)
- Cook with chickpeas (see above).
- Let it cool for about 10 minutes, then chill it in the fridge.
- Whisk together lemon juice, extra virgin olive oil, and red wine vinegar or balsamic.
- Toss in any of these: cucumber, cherry tomatoes, sun-dried tomatoes, red bell pepper, roasted red peppers, red onion, artichoke hearts, olives, feta, capers, banana peppers, giardiniera, or baby greens.
- For crunch, top with toasted pine nuts, slivered almonds, or pepitas.
One bag turns into a salad that feeds a group, or ready-to-eat lunches for one person all week.
Farmers Market Pairing
No lemon on hand? Top it with Lemon Dill Kraut from our fellow market vendor Serotonin Ferments. You get salt, lemon, and tang in one spoonful.
Why You'll Love It
- Organic quinoa and lentils, a complete plant-based protein
- Bright, herb-forward flavor: lemon, orange peel, garlic, parsley
- Shelf-stable pantry meal
- Plant-based and gluten-free
- Easy stovetop preparation, ready in ~25 minutes
- Great hot or cold
- Made in Asheville, NC
Dinner made simple. Less than $3 per meal.
Store in a cool, dry place in air tight container up to 6 months
We offer free shipping on orders over $40 - just $7 flat rate on everything else. Orders processed take 5-7 business days to arrive - usually less. We typically ship USPS. Delivery details will be provided in your confirmation email.