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1-3/4 cups pine nuts
7 cups quinoa
14 cups water
sea salt to taste
1-3/4 cups fresh lemon juice

14 stalks celery, chopped
1-3/4 red onion, chopped
1-3/4 teaspoons cayenne pepper
1 tablespoon and 1/2 teaspoon ground cumin
7 bunches fresh parsley, chopped


Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

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