Thursday, December 13, 2012

Lemony Quinoa with Spinach

lemony quinoa with spinach and pine nuts

I have talked about this recipe before in this post, but I don't think I actually shared my version of  the Lemony Quinoa recipe. As you all probably know, quinoa is a terrific grain, full of protein and fiber. It's also very well-tolerated by those with fructose malabsorption.

What I love about this recipe is that I can actually eat most of the main ingredients: celery, lemon juice, pine nuts and cumin! I had to eliminate the onion and greatly reduce the cayenne. I also replaced the parsley with spinach for more nutrients. A great substitute for the pine nuts is sunflower nuts. This is a great side dish, or you can add some sauteed chicken for a complete meal. Hmmmm, I just bought some pine nuts......I think I know what I'm having for lunch tomorrow!

toasting pine nuts in skillet
Toasting the Pine Nuts

Lemony Quinoa with Spinach
adapted from
serves 4

print recipe


1/4 cup pine nuts (or sunflower nuts)
1 cup quinoa
1 1/2 cups water
3/4 teaspoon sea salt
1/4 cup lemon juice
2 stalks celery, chopped
pinch of cayenne pepper (optional)
1/2 teaspoon ground cumin
2 cups fresh baby spinach, chopped

  1. Toast the pine nuts briefly in a dry skillet over medium heat, stirring constantly, until lightly browned. Keep an eye on them so they don't burn. Remove from pan and set aside to cool.
  2. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes.
  3. Stir in the pine nuts, lemon juice, celery, cayenne pepper, cumin and spinach. Season with salt and more cayenne, if desired.

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