Christine's Lemon Quinoa

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)


  1. Add quinoa and water to a medium saucepan and bring to a boil.
  2. 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.
  3. 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.
  4. Transfer cooked quinoa into a large bowl. Add remaining ingredients (lemon juice, olive oil, garlic, parsley, pine nuts, sea salt) and toss to combine.
  5. Serve immediately or chilled.


  • You can also use a rice cooker to cook the quinoa