Lemon and Cumin-Scented Quinoa
Serves: 4
  • 1 cup uncooked quinoa
  • ½ teaspoon sea salt
  • ⅓ cup raw pine nuts, toasted
  • 2 teaspoons freshly grated lemon zest
  • ½ cup chopped fresh flat leaf parsley or mint or a combination
  • 1 teaspoon ground cumin
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • Freshly ground black pepper
  • Crumbled feta (optional)
  1. Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. This removes the natural bitter coating on the grain. Transfer to a saucepan and add ½ teaspoon of sea salt and 1 ¾ cups of water. Bring to a boil, cover, and simmer until water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes.
  2. Transfer quinoa to a serving bowl and add pine nuts, lemon zest and parsley. In a measuring cup, whisk together cumin, olive oil and lemon juice. Add to quinoa and toss to combine. Taste for salt and pepper and season accordingly. Top with crumbled feta, if desired.
  3. Serve warm or at room temperature. Really tasty even the next day out of the fridge!
Recipe by Pamela Salzman at https://pamelasalzman.com/lemon-and-cumin-scented-quinoa/