Recipe: Lemony Quinoa

Found this one on allrecipes.com and made it tonight... YUM!!!  

My modification was to use sliced almonds instead of pine nuts because I had them on hand.

Ingredients

• 1/4 cup pine nuts
• 1 cup quinoa
• 2 cups water
• sea salt to taste
• 1/4 cup fresh lemon juice
• 2 stalks celery, chopped
• 1/4 red onion, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 bunch fresh parsley, chopped

 

Directions

1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and coo****il quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Nutritional Information

Amount Per Serving  Calories: 147 | Total Fat: 4.8g | Cholesterol: 0mg

Nutritional Information Lemony Quinoa

Servings Per Recipe: 6

Amount Per Serving

Calories: 147

• Total Fat: 4.8g
• Cholesterol: 0mg
• Sodium: 74mg
• Total Carbs: 21.4g
•     Dietary Fiber: 2.9g
• Protein: 5.9g

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Ok...this sounds really good.  One question... Is this served cold or warm? 

Well, I ate it warm both yesterday and today, but I would bet it would be tasty cold as well.  It was definitely good left over, too!

Karen

Glad you mentioned the sub for pine nuts...because I was gonna ask for your suggestions on what to sub them with, as I DETEST pine nuts.  I think they taste like "dirty christmas trees" lol

Oh, and I personally think that I would very briefly sautee the onion and the celery.  Not so much to take the crunch out...but just enough to warm them up a bit and give them some color.

Thanks!  Can't wait to try it!

Hey Pam, just was online and saw your post.  I made it without sauteeing the onion and celery, and found that the heat from the quinoa was enough to handle warming them up, without changing their color, taste, or crunch at all.  If you want to, you can, but it wasn't necessary. 

This was yummy the 2nd and 3rd days, but as with most grains gets a little dry on reheating... maybe add a little chicken broth or something to reheat to prevent that?  Not sure but will try next time.

Karen