Ingredients
- ¼ cup pine nuts
- 1 cup quinoa
- 2 cups water
- sea salt to taste
- ¼ cup fresh lemon juice
- 2 stalks celery, chopped
- ¼ red onion, chopped
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 bunch fresh parsley, chopped
Why Everyone Loves This Recipe
Bright and refreshing with a zesty lemon flavor that lifts the nutty taste of quinoa. It’s light yet satisfying, making it perfect for a healthy meal any time of day. Plus, it’s naturally gluten-free and packed with protein and fiber.
Kitchen Tips
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Use fresh lemon juice and zest for the best vibrant flavor.
- Let the quinoa rest covered for a few minutes after cooking to allow it to fluff up nicely.
- Use fresh lemon juice and zest for the best vibrant flavor.
- Let the quinoa rest covered for a few minutes after cooking to allow it to fluff up nicely.
Directions
Toast the pine nuts in a dry skillet over medium heat. Keep them moving by stirring often so they don’t burn—this should take about 5 minutes. Once they’re golden and fragrant, set them aside to cool. Next, combine the quinoa, water, and a pinch of salt in a saucepan. Bring it to a boil, then lower the heat to medium and let it simmer until the quinoa is tender and the water has been absorbed, roughly 10 minutes. Let it cool for a bit, then fluff it up with a fork. Transfer the quinoa to a large bowl and mix in the toasted pine nuts, lemon juice, chopped celery, onion, cayenne pepper, cumin, and parsley. Give it a taste and add a little more salt or pepper if you think it needs it before serving.
How To Serve It Best
Serve warm or chilled as a side dish or light main. It pairs well with grilled chicken, roasted vegetables, or a fresh green salad. Adding some chopped herbs or toasted nuts on top can add extra texture and flavor.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water if it seems dry. You can also enjoy it cold as a refreshing salad the next day.
