Middle Eastern food is relatively foreign to me, and adding fried garlic (optional in the recipe) was probably my way of making it more familiar. Aside from that, the flavors are fresh, the perfect light meal or complement to meat.
Ingredients
- 1 cup quinoa
- 1/4 cup pine nuts
- 1/2 English cucumber
- 1/2 cup chopped fresh parsley
- 1/4 small red onion
- 1 roma tomato or 4 cherry tomatoes
- 1 lemon, zest and juice*
- 2 tbsp olive oil
- 1 tsp kosher salt
4 sides
Directions
Bring a pot of salted water to a boil. Add quinoa, cover, and reduce heat to medium. Simmer until tender (about 10 minutes).
Toast pine nuts in a toaster oven at 400º or roast in a pan until lightly browned. Let cool.
Drain quinoa and transfer to a bowl with the pine nuts. Dice cucumber, parsley, and red onion. Add to bowl. Remove seeds from tomato, dice, and add to bowl. Add the zest and juice from the lemon. Toss with olive oil and salt.
If you're up for it, top with fresh mint or a little fried garlic.
30 minutes
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