Today I thought I would share a new favorite quinoa side dish with you. It is actually filling enough for a main course – especially if you decide to add in the black beans and cheese! This quinoa recipe was actually one I came up with on a lazy Saturday afternoon. The weather was beautiful for a change and I really didn’t want to go to the grocery store. (I had a date with Strategic Moves, Stuart Woods new book on the back porch – so, so good!)
So I was forced to try to come up with something with what was already in the house to go with a salad I was planning on making that night. (The Baby Spinach and Strawberry Salad from Raising the Salad Bar …Yum!)
One of my favorite things about quinoa side dish recipes is that as long as you have cooked quinoa in the refrigerator you can put them together in a flash. One of my tricks for busy week days is that I cook a big batch of quinoa in my food steamer so that I have it on hand all the time. Although it seems like a lot of ingredients this came together really quickly. If you don’t have cooked quinoa on hand you will need about ¾ cup of dry quinoa to make this quinoa recipe.
Another thing to keep in mind is that I like my foods spicy. If you don’t, you might want to cut back on the garlic and crushed red pepper.
- 2 1/2 cups cooked quinoa
- 1/2 cup pine nuts
- 1 red pepper, chopped
- 1/2 red onion, chopped
- 1 cup black beans (optional)
- 2 T fresh parsley
- 1 T olive oil
- Juice of 2 lemons
- Zest of one lemon
- 4 – 6 cloves garlic, minced
- 1/2 tsp mineral sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper
- 4 oz crumbled feta (optional)
- Preheat oven to 350 degrees. Toast pine nuts for four minutes.
- Combine cooked quinoa, red pepper, red onion, black beans (if using) and parsley.
- In a small bowl combine minced garlic, lemon juice, lemon zest, salt, pepper and red pepper. Stir in olive oil. Toss dressing with quinoa mixture. Top with feta cheese. Serve at room temperature or chilled.