Serves 12
1 1/2 cups quinoa
1/2 cup pine nuts
1 English cucumber, peeled and finely diced (21/2 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
- 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 400°F. 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.
Nutritional Information
Per 1/2-cup serving: Calories: 167, Protein: 4g, Total fat: 10g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 53mg, Fiber: 2g, Sugars: 2g
http://www.vegetariantimes.com/recipes/11625?section=