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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 1 1/2 cups quinoa
- 1/2 cup pine nuts
- 1 English cucumber, peeled and finely diced (2 1/2 cups)
- 3 Roma tomatoes, seeded and finely diced ( 3/4 cup)
- 1/2 small red onion, finely chopped ( 1/2 cup)
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 Tbs. lemon juice
- 2 tsp. grated lemon zest
Method
- Bring 2 quarts salted water to a boil.
- Add quinoa, cover, and reduce heat to medium-low.
- Simmer 12 to 14 minutes, or until quinoa is tender and small tails bloom from grains.
- Preheat oven to 400F.
- Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned.
- Cool, then transfer to large serving bowl.
- Drain quinoa, and rinse under cold running water.
- Drain again.
- Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley.
- Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.
