Ingredients: ¼ cup raw slivered almonds (cashews or pine nuts) 1 cup Golden Quinoa 2 cups water (or 1 cup chicken broth and 1 cup water) 1 tsp Pinch 'n Rub Himalayan Pink salt ¼ cup fresh lemon juice1 to 2 tsp fresh lemon zest (optional – I like the extra pop of lemon) 2 stalks celery, chopped ¼ cup red onion, chopped ¼ tsp Pinch 'n Rub cayenne pepper ½ tsp Pinch 'n Rub ground cumin 1 bunch fresh parsley, chopped
Directions: Toast the raw almonds or pine nuts briefly in a dry skillet over medium heat – approximately 5 minutes stirring constantly to avoid over browning. Once golden, set aside to cool.
Rinse the quinoa in a very fine strainer with fresh water for a minute or two (un-rinsed quinoa can taste bitter). In a saucepan, combine the quinoa, water and/or broth and salt. Cover and bring to a boil and reduce heat to med-low for 15 min. or until liquid is absorbed. Turn off heat and let sit for5 minutes. Fluff with a fork.
While quinoa is cooking, zest your lemon, squeeze lemon juice, chop celery, red onion and parsley and mix into serving bowl with the cayenne pepper and cumin. Stir in cooked quinoa and toasted almonds or pine nuts. Add salt and pepper to taste if desired. Serve warm or chilled. Garnish with fresh parsley and a wedge of lemon.
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