Make Ahead

Quinoa Salad with Toasted Pine Nuts, Raisins and Lime

June 17, 2013
Author Notes

Mildly sweet, refreshingly sour, addictively fragrant, occasionally crunchy, and most of all, gloriously healthy... —QueenSashy

  • Serves 8
Ingredients
  • 3 cups quinoa
  • 4 ounces pine nuts
  • 1/2 cup lime juice (or up to taste)
  • Grated zest of two limes
  • 2 garlic cloves, crushed
  • 1 tablespoon cumin
  • 1 generous cup of raisins
  • 1/4 cup good quality extra virgin olive oil
  • 1 cup parsley, minced
  • Salt and freshly ground pepper
In This Recipe
Directions
  1. Toast the pine nuts in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning. When the nuts are fragrant and gently browned, take the pan off the heat and transfer the pine nuts to a plate to cool.
  2. Combine the quinoa with six cups of water and bring to a boil. Reduce the heat to medium-low, cover with lid and simmer for about 15 minutes, until the grains are translucent and the germ has spiraled out from each grain. Drain the quinoa and let it cool.
  3. In a bowl, mix the quinoa with all the ingredients except the pine nuts. Let the flavors combine for about an hour or two. Add the pine nuts, mix well, taste, adjust acidity if needed and serve.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.