I am in foodie heaven. Well, to be 100% accurate – I was in foodie heaven when I made this salad. By the way, totally random…did you guys know that quinoa must be rinsed before cooking? Apparently, it contains natural the toxin saponin. When I found out, I did feel a bit betrayed. Healthy? Check. Poisonous? Check- um, whaaaa? So just make sure you rinse it before you use it. Back to this salad. Quinoa + parsley + pine nuts. Have I mentioned how much I love summer? I mean, don’t get me wrong – this salad is great during summer but for some reason, winter’s hibernation prescription requires heavy doses of carbs, sugar and well, more carbs. So this salad is a wonderful way to break that cycle.
Quinoa-parsley salad with lemon and toasted pine nuts
- 1 1/3 c quinoa
- 1/2 c parsley, minced
- 3/4 tsp salt
- 3 T olive oil
- 3 T lemon juice
- 2/3 c yellow peppers, chopped
- 1 garlic clove, minced
- 1-2 T toasted pine nuts
- Cook quinoa according to package directions (be sure to rinse!).
- Combine cooked quinoa, parsley, salt, olive oil, lemon juice, peppers and garlic together.
- Top with pine nuts.