I am obsessed with this recipe. One of my clients asked me to prepare it for her after she had seen it in a book she was reading. (Gutbliss by Dr. Robynne Chutkan M.D.) It has quickly become my absolute favorite quinoa recipe, and I want to share it with you.

Lemon Quinoa with Pine Nuts has everything I want in a healthy side dish: it's sweet, nutty, full of flavor, and yet somehow incredibly light. This is a fantastic base recipe for any quinoa salad - simply swap in different nuts, seeds, dried fruit, spices, or herbs to change up the flavors. 

Lemon Quinoa with Pine Nuts - serves 4
Ingredients:

• 1 cup quinoa

• 2 cups water

• 1/2 cup pine nuts

• 1/4 cup olive oil

• 1/2 cup golden raisins

• 1/2 cup chopped fresh flat leaf parsley

• 1 lemon (1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest)

• 1 tsp ground cumin

• freshly ground black pepper, to taste (I also add salt!)

Directions:
In a medium saucepan, bring water to a boil. Add quinoa, cover, and reduce to a simmer. Cook for about 15 minutes, or until liquid is gone. Toast pine nuts in a dry pan over medium heat - watch carefully as these can burn quickly. Transfer warm, cooked quinoa to a serving bowl and add toasted pine nuts, raisins, lemon zest, and parsley. In a separate bowl, whisk together lemon juice, cumin, and olive oil. Toss dressing with the salad and season with salt and pepper. 

I like to serve this dish cold over fresh salad greens or sprouts. You may also serve it warm or at room temperature as a side dish for fish, chicken, or your favorite vegan protein. I hope you love it as much as I do!

This recipe is too delicious not to share! (It would have been great if I'd snapped a shot of the finished product, but I didn't have that forethought... oh well) :-P

I found this Lemon Lentil, and Rice Salad recipe in The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre - this book has been a great source of inspiration for me. You can buy it here.

The recipe doesn't call for green peas, but I had them on hand so I tossed them in. I'm sure you could add any variety of fresh herbs, chopped vegetables, or even sprouts to this dish and it would only get better! This recipe makes 6 generous portions.

Lemon Lentil, and Rice Salad
Ingredients:

• 6 cups water

• 1.5 cups french lentils, rinsed and drained

• 1 cup brown basmati rice

• 1 3/4 cup water

• 2 medium carrots, diced

• 1 pint cherry tomatoes

• 1 cup chopped fresh parsley

• 1 small bunch green onions, chopped

• 1/2 cup chopped fresh basil

     Dressing:

• 6 tbsp fresh lemon juice

• 4 tbsp extra virgin olive oil

• 2 cloves garlic, crushed

• 2 tsp lemon zest

• 1 tbsp chopped fresh oregano

• 1/2 tsp sea salt

• 1/2 tsp freshly ground black pepper

Directions:
In a medium pot, place the 6 cups of water and the rinsed lentils. Bring to a boil, cover, reduce heat and simmer for about 20-25 minutes or until lentils are tender. Once the lentils are cooked, drain off the cooking liquid.

To make the rice, place the rice, water, and sea salt into a small pot. Bring to a boil then reduce heat to low and cook, covered, for about 45 minutes. Remove from heat and let stand at least 20 minutes. 

Place lentils and rice in a large bowl and add carrots, tomatoes, olives, parsley, green onions, and basil. Mix together in a separate bowl the ingredients for the dressing, then pour over the lentil mixture. Toss to coat.

Check out this gorgeous produce from Alewife Farm in Clinton Corners, NY. The colors are so incredible! (these were taken on an iPhone, no filters!)  Even in January, remember to buy local when possible and speak to the folks who are growing your food: it's the only way to trust that you're putting good, wholesome produce into your body. 

Guess what??! You're looking at the floor plans for my very first commercial kitchen!!! After about a year and a half in business, I am ready to take my cooking and my business to the next level. I can't wait for all of the amazing food I will be able to cook for you from this space! I'll keep you updated with my progress as it all comes together. This increased cooking space means I am accepting NEW clients this winter, so please don't hesitate to reach out and let me know how I can assist you with your healthy eating goals in 2016.