Toasted Pine Nut and Leek Quinoa Salad – DrNewMed Healthy Recipes for Healthy Eating

Leeks with honey-toasted (lightly roasted) pine nuts in a quinoa salad A quick but filling recipe for quinoa salad that’s great for holiday side dishes, vegetarian meals, and meal prepping! This salad recipe is vegan-friendly, naturally gluten-free, and loaded with plant-based protein. a 30-minute preparation time spring vegetable dish.

Ingredients

For the Salad

1 cup quinoa
2 cups water or vegetable broth
1 cup leeks, thinly sliced (about 2 leeks)
1/2 cup pine nuts, toasted
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Instructions

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
While the quinoa is cooking, toast the pine nuts in a dry skillet over medium heat until they turn golden brown, about 3-4 minutes. Be sure to watch them closely, as they can burn quickly. Set aside.
In the same skillet, add a bit of olive oil and sauté the sliced leeks until they become tender and slightly caramelized, about 5-7 minutes. Remove from heat and let them cool.
In a large mixing bowl, combine the cooked quinoa, toasted pine nuts, sautéed leeks, and chopped fresh parsley.
In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss everything together until well combined.
Taste and adjust the seasoning as needed.
Serve the salad warm or chilled. It can be refrigerated for a few hours before serving to allow the flavors to meld.