Walnut Rosemary Quinoa
Elevate your side dish game with this aromatic and nutrient-packed Walnut Rosemary Quinoa! This recipe combines fluffy quinoa with the earthy crunch of toasted walnuts and the vibrant aroma of fresh rosemary for a dish that is both hearty and wholesome. Infused with garlic and a drizzle of zesty lemon juice, each bite delivers a satisfying balance of savory and bright flavors. Quick to make in just 30 minutes and perfect for meal prep or an impressive addition to any dinner table, this gluten-free vegan dish is as versatile as it is delicious. Serve it warm or at room temperature for a healthy, flavor-forward experience everyone will love.
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Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 cup walnuts
- 1 tablespoon fresh rosemary
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove its natural coating, which can taste bitter.
Step 2
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water.
Step 3
While the quinoa is cooking, toast the walnuts in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set them aside to cool slightly, then chop them coarsely.
Step 4
Finely mince the fresh rosemary and garlic cloves.
Step 5
When the quinoa is cooked, remove it from the heat and let it sit covered for 5 minutes. Fluff it with a fork to separate the grains.
Step 6
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and rosemary and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 7
Add the cooked quinoa to the skillet and toss to combine with the oil, rosemary, and garlic. Stir in the toasted walnuts.
Step 8
Drizzle the lemon juice over the quinoa, then season with salt and black pepper to taste. Stir well to combine all the flavors.
Step 9
Remove the skillet from the heat and transfer the Walnut Rosemary Quinoa to a serving dish. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (765.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1102.5 |
| Total Fat 65.1g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 29.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2383.4mg | 0% |
| Total Carbohydrate 101.7g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 2.0g | |
| Protein 33.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.3mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 443.6mg | 0% |
Source of Calories