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
- 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!)
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!