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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove its natural coating, which can taste bitter.
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.
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.
Finely mince the fresh rosemary and garlic cloves.
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.
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.
Add the cooked quinoa to the skillet and toss to combine with the oil, rosemary, and garlic. Stir in the toasted walnuts.
Drizzle the lemon juice over the quinoa, then season with salt and black pepper to taste. Stir well to combine all the flavors.
Remove the skillet from the heat and transfer the Walnut Rosemary Quinoa to a serving dish. Serve warm or at room temperature.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 29.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
