Zesty Lemon Quinoa

Core Plan

Serves 4

1 cup quinoa
1/2 cup toasted pine nuts or toasted pecans
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 teaspoons freshly grated organic lemon zest
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1/2 cup flat leaf parsley, chopped
1 teaspoon sea salt and fresh ground black pepper to taste


Rinse quinoa in a fine strainer for a few seconds.  Transfer to a medium saucepan, add 1 teaspoon sea salt and 1 1/4 cups water.  Bring to a boil, cover and reduce to a simmer.  Cook until water is completely absorbed, about 18-20 minutes.  Transfer quinoa to a medium bowl along with the pine nuts, lemon zest, cumin, cayenne, parsley, and drizzle with lemon juice and olive oil. Season with salt and pepper and stir to combine.  Serve warm or at room temperature.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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