Christine is a good friend of mine as well as my weekly walking buddy and healthy dinner companion. When I asked her if she could recommend any quinoa recipes, she shared this one with me, stating that it was a hit every time she made it for her boyfriend or brought it to potlucks. I could see why, after I made it for myself.
Not only are the flavors and textures a treat for the taste buds, but this recipe is easy and requires very few ingredients and little time (under 25 minutes). Great for potlucks or as a side dish at your next dinner party.
Christine's Lemon Quinoa
- 1 cup quinoa (soaked overnight, drained, then rinsed)
- 1 3/4 cups water
- Juice of 2 lemons
- 2 tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- 1 bunch parsley (minced)
- 1/4 cup pine nuts
- Sea salt (to taste)
- Add quinoa and water to a medium saucepan and bring to a boil.
- Reduce heat to low, cover and simmer for 12-15 minutes, or until water is absorbed and quinoa is tender. Let cool for 5 minutes.
- While quinoa is cooking, toast the pine nuts by heating them over a dry skillet over medium-low heat. Shake the pan frequently to toss pine nuts and to prevent burning. When pine nuts are fragrant and lightly browned, turn heat off and transfer to a bowl to cool.
- Transfer cooked quinoa into a large bowl. Add remaining ingredients (lemon juice, olive oil, garlic, parsley, pine nuts, sea salt) and toss to combine.
- Serve immediately or chilled.
- You can also use a rice cooker to cook the quinoa