Written by Dianne B. Published on in Uncategorized
This is a delicious quinoa side dish accented with the flavors of garlic, pine nuts and lemon.
Since I blogged about quinoa and greens earlier this week, I thought I’d share a recipe that includes both of these ingredients. This is an adaptation of one of the first quinoa recipes I ever tried calledCheesy Quinoa Pilaf with Spinach. Only now I just call it Parmesan Spinach Quinoa and have made quite a few changes. I like to use pine nuts or sunflower nuts in this recipes. Whichever one I happen to have on hand. I think it’s a wonderfully nutritious dish for those with IBS or fructose malabsorption.I usually serve this with salmon or tilapia, although it would be delightful with chicken too.
I should also mention that I shared this quinoa recipe on my new blog at Coborn’s called Natural Balance with Dianne. Coborn’s, the store I work at, has asked me to contribute to their new blog (Coborn’s Blog). I will be writing about natural foods, nutrition and healthy recipes every other month! My first blog is about how I lost 25 pounds.
Parmesan Spinach Quinoa
Low-FODMAP, Gluten-Free
adapted from allrecipes.com: Cheesy Quinoa Pilaf with Spinach
serves 4
Ingredients
1 cup quinoa, rinsed
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons olive oil
1/2 cup pine nuts or 1/4 cup raw sunflower nuts
1 clove garlic, peeled, smashed, kept whole (to be removed)
2 cups fresh baby spinach, chopped
1 tablespoon lemon juice
1 cup shreddedParmesancheese
Directions
- Ina large saucepan, bring water, salt and quinoa to boil. Reduce heat to medium-low, cover and cook until quinoa is tender and water has been absorbed, about 15 minutes, set aside.
- Heat the olive oil in a large skillet over medium heat. Add the pine nuts or sunflower nuts and cook until lightly toasted, about 2 minutes. Add the garlic and cook just until it starts to brown, about 2 minutes. Remove garlic and discard. Stir in the cooked quinoa and spinach. Heat until the spinach wilts. Stir in the lemon juice and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.
*Recipe updated 02/27/2015.
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21 Comments
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March 13, 2013 at 8:59 pm ·Reply
My FrucMal daughter likes this but I LOVE it! I always have some made and in the fridge for side dishes (heats up great!). Thank you.
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March 13, 2013 at 9:53 pm ·Reply
Kate – thank you so much for ALL of your comments! I love getting feedback and I'm so glad so many of my recipes work for you and your family!
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July 1, 2013 at 3:22 am ·Reply
This was ah-mazing! Reminded me of a risotto or a similar dish. I didn't have any pine nuts or sunflower seeds, but I don't think I missed it, but I will add those next time just to make sure. Super easy and simple, thank you! I will be creepin on other posts as well 🙂
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July 4, 2013 at 3:44 am ·Reply
So glad you liked it!
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September 15, 2013 at 9:38 pm ·Reply
Dianne
Would you happen to know the nutrition facts? This looks delicious… I love spinach!
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September 17, 2013 at 3:04 am ·Reply
Sorry, I don't have the nutrition facts, but I hope you enjoy it anyways!
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October 5, 2013 at 1:39 pm ·Reply
Can I freeze this and reheat when ready?
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October 8, 2013 at 2:13 am ·Reply
Sure, I don't see why not!
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March 12, 2014 at 8:38 am ·Reply
Hello! I found this delightful recipe via Pinterest and thought "this looks like a good FODMAP recipe – I'll check it out!" Little did I know it appears your blog contains recipes for people with problem tums! Woo hoo! I am FrucMal and LacMal (but hard cheeses I can eat – also a little garlic). Thanks so much for a wonderful, tum friendly and vegetarian recipe! I will have to check out the rest of your blog now! All the best!
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April 5, 2014 at 3:32 pm ·Reply
Absolutely delicious! Even my young kids love it! Thank you for this wonderfully healthy gluten-free recipe.
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March 22, 2015 at 12:24 pm ·Reply
I absolutely agree that Quinoa tastes undeniable delicious! I think this is a yummy quinoa recipe. Spinach, cheese and quinoa definitely sounds yummy to me. I'll surely try this recipe one of these days. Thank you for sharing! 🙂
Mica
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September 26, 2015 at 10:39 am ·Reply
That looks addictingly good. Beautiful parmesan spinach quinoa!
Marlene
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August 7, 2017 at 11:04 pm ·Reply
I made this today. Substituted pumpkin seeds for the pine nuts, and I added chopped onion. This was really good, and we will be making this often
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August 9, 2017 at 2:36 am ·Reply
Pumpkin seeds sound fantastic! Glad you liked the recipe.
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October 2, 2017 at 1:18 am ·Reply
Would like to clarify what happens with the nuts and garlic before adding spinach, etc… it says remove garlic and discard… not sure if I am getting lost in translation. Looks so yummy and want to try it!
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October 4, 2017 at 8:42 pm ·Reply
To make this recipe low-FODMAP, I use the garlic just to flavor the oil, then remove it. However, if you can tolerate garlic, then go ahead and mince it up and leave it in!
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Larry H.
February 24, 2020 at 5:07 am ·Reply
This looks like a great recipe. I love Quinoa and have all the other ingredients in my refrigerator to make your recipe. I was looking for something different on the side for my small piece of salmon which I will bake. Can’t wait. Thanks for the recipe.
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Dianne B.
March 17, 2020 at 2:25 am ·Reply
This recipe is delicious with Salmon! Enjoy!
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Julie
April 20, 2022 at 12:52 pm ·Reply
Good buy way TOO salty. I used 1 1/2 tablespoons of regular olive oil and 1 1/2 tablespoons of garlic-infused olive oil. No need to make you’re own. I also think 1/2 to 2/3 cup of parmesan is plenty. With those changes, I’ll definitely make it again.
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Pingback: What To Serve With Blackened Chicken - 33 BEST Sides - Pantry & Larder
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March 15, 2024 at 8:01 pm ·Reply
This looks so good! What a great combination of flavors!
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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