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 called Cheesy 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.
Low-FODMAP, Gluten-Free
adapted from allrecipes.com: Cheesy Quinoa Pilaf with Spinach
serves 4
Ingredients
1 cup quinoa, rinsed
- In a 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.
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.
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!
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 🙂
So glad you liked it!
Dianne
Would you happen to know the nutrition facts? This looks delicious… I love spinach!
Sorry, I don't have the nutrition facts, but I hope you enjoy it anyways!
Can I freeze this and reheat when ready?
Sure, I don't see why not!
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!
Absolutely delicious! Even my young kids love it! Thank you for this wonderfully healthy gluten-free recipe.
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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That looks addictingly good. Beautiful parmesan spinach quinoa!
Marlene
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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
Pumpkin seeds sound fantastic! Glad you liked the recipe.
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!
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!
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.
This recipe is delicious with Salmon! Enjoy!
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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This looks so good! What a great combination of flavors!