Lemon-Parsley Quinoa

June 11, 2018

By Chef Linda

When simple is best, try this tangy, nutritious side dish. Quinoa (technically a seed, not a grain), is rich with texture, flavor, and nutrients. They don't call it a superfood for nothing! Quinoa is high in protein (it contains all of the essential amino acids that essential amino acids), fiber, iron, and calcium, and it's also gluten-free. In this recipe, a healthy dose of lemon is used to brighten the flavor of the quinoa. Pine nuts give the dish a nutty bite, and parsley–full of nutrients all of its own, provides an earthy, fresh element. While the directions don't call for it because simplicity was in mind when writing this, but you can amp up the flavor of the pine nuts by toasting them in a dry pan over medium heat for a few minutes while the quinoa is cooking. For a nut-free version, use raw pumpkin or sunflower seeds, which can also be toasted beforehand. To make this a main dish, add marinated, cooked tofu or tempeh and serve with a green vegetable.


Lemon-Parsley Quinoa    

 

DIFFICULTY
Super Easy

COOK TIME
12 to 15 minutes

YIELD
6 to 8 servings

 

 

 

INGREDIENTS

2 tablespoons olive oil
2 garlic cloves, minced
2 cups quinoa, rinsed
3 cups water or vegetable stock
1 teaspoon salt
Zest and juice from 2 lemons
1 cup chopped fresh parsley
1 cup pine nuts

 

INSTRUCTIONS

Heat oil in medium pot over medium heat. Add garlic and cook for a minute or so, until garlic is fragrant. Add quinoa, water, and salt. Bring to boil a boil then reduce heat and simmer for about 12 to 15 minutes, until quinoa has turned translucent and the little “tail” has unfolded from around the seed. Taste–quinoa should have a bit of a bite to it and not be cooked long enough to turn mushy. Remove pot from heat. Stir in lemon zest, juice, parsley, and pine nuts. Fluff with fork. Season with more salt or lemon, if necessary.

 

FILED UNDER: glutenfree, nutfreeoption, peanutfree, soyfree, sides, winter, spring, summer, fall, ,

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