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.
Nutrition Facts
- Calories: 250-300 calories per serving
- Total Fat: 12-15 grams
- Saturated Fat: 1.5-2 grams
- Sodium: 100-150 mg
- Total Carbohydrates: 30-35 grams
- Dietary Fiber: 4-5 grams
- Sugars: 2-3 grams
- Protein: 6-8 grams