Mediterranean Quinoa


  • 1 cup quinoa
  • 1 ¾ cups water
  • ½ tsp sea salt
  • ¼ cup toasted pine nuts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp chopped fresh italian parsley
  • 2 chopped scallions
  • ¼ cup chopped dates

Wash, rinse and drain quinoa. Place in a 2 quart pot, add water and sea salt, bring to a boil, lower heat, and then simmer with lid on until all water is absorbed.  Don’t stir the grain while its cooking. Test for doneness by tilting pan to one side, making sure all of the water has been absorbed. Remove lid and let rest for 5 to 10 minutes.  Dry-toast pine nuts in skillet or 300-degree oven until they begin to change color and give off nutty aroma, about 5 to 10 minutes.

Combine olive oil, lemon juice, mint & parsley in a large bowl.  Add scallions, dates, and toasted pine nuts and toss to combine. Add cooked warm quinoa a little at a time, toss well and serve at room temperature.