Red Pepper and Pine Nut QUINOA
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Red Pepper and Pine Nut QUINOA

Submitted by: Barbara Dodson

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Servings: 8

This side dish can be served hot, room temp or chilled. I usually cook extra quinoa whenever I am fixing a recipe and set it aside for use later. Pine Nuts below ~~ 1/2 cup


  • 2 c. quinoa, white, organic
  • 1/2 c. pine nuts, raw, organic
  • 1 bell pepper, red, fresh, organic
  • 1/2 onion, sweet, organic
  • 1 c. black beans, cooked or canned, organic
  • 2 tbs. parsley, fresh, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 lemon, fresh, organic
  • 1 tbs. lemon zest, from fresh, organic lemons
  • 4 clove garlic, fresh, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/2 tsp. black pepper, ground, organic
  • 1/2 tsp. red pepper flakes, crushed, organic
  • 4 oz. cheese, feta, raw, grass-fed or pastured, organic


Preheat oven to 325 degrees; toast pine nuts for about 5 minutes.

Combine cooked quinoa, red pepper, sweet onion, black beans and parsley.

In a small bowl combine the minced garlic, lemon juice, lemon zest, sea salt, black pepper and red pepper. Stir in olive oil. Toss dressing mixture with the quinoa mixture. Top with feta cheese (if using) and serve!

This is an easy do ahead side dish!