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Lemony Quinoa Salad with Pine Nuts and Olives

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  • Servings: 1

The Good News Quinoa contains all nine essential amino acids. Tossed with pine nuts, it's the foundation of this light salad.


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KEY: Well-Being, Beans, Grains & Legumes, Salads, Side Dishes, Fast, Gluten-Free, Healthy, Vegetarian, Dinner, Lunch

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  • 1/2 cup water
  • 1/4 cup quinoa, rinsed and drained
  • 2 teaspoons pine nuts
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pitted green olives
  • Salt

How to make this recipe

  1. In a saucepan, boil the water. Add the quinoa, cover and cook over low heat for 12 minutes, until al dente. Transfer to a bowl.
  2. In a skillet, toast the pine nuts over moderate heat until golden. Add them to the quinoa along with the cilantro, lemon juice and olives. Season with salt and serve.
Contributed By Photo © Ellie Miller Published December 2008

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