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Veggie Quinoa with Pine Nuts


This is such a crowd-pleaser. Use this as a base and add or take out veggies as you like. The dressing is nice and tart, so it will go with pretty much anything, Just be careful not to over-dress. Soggy quinoa stinks.



  • 1 T extra virgin olive oil

  • 1/2 medium onion, chopped finely

  • 1 red pepper, chopped finely

  • 1/2 bunch asparagus, chopped in small pieces

  • 3 cups quinoa (1 cup dry will make 3+ cups)

  • 1/3 cup pine nuts, toasted

  • 3 T extra virgin olive oil

  • 3 T organic white wine vinegar

  • 2 tsp Dijon mustard

  • 1/2 tsp kosher salt



  • Cook quinoa according to package using favorite broth for liquid.

  • Heat avocado oil in sauté pan over medium heat. 

  • Add onion, cook until soft. 

  • Add red pepper, cook until tender but still crunchy. 

  • Add asparagus, cook until tender but still crunchy.

  • Add veggies to 3 cups of cooked quinoa in a large bowl.

  • Toast pine nuts in a dry sauté pan, tossing frequently, for about 5 mins.

  • Add pine nuts to quinoa bowl.

  • For the vinaigrette, whisk together olive oil, white wine vinegar, Dijon and salt. Add to quinoa bowl slowly to dress as desired. 

  • Salt to taste. 


Serves: 4

Time: 15 minutes after quinoa cooks


HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.


Write-up by Pam.


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