This fantastic Mediterranean Quinoa recipe was one of the first recipes I learned during my winter quarter attending Bastyr University . This recipe combines a variety of nutrient dense ingredients, diverse colors and yummy flavors making it my all time favorite to go to when i don’t know what to cook during the week. Have some fun and try to play around with the various fruits, vegetables, greens, nuts, seeds and herbs you can think of to mix and match. Try to keep track of the flavors as you create your recipe: do you have something sour, sweet, umami, bitter and salty?


  • 1 cup quinoa
  • 1 ¾ cups water
  • ½ tsp sea salt
  • ¼ cup toasted pine nuts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh Italian parsley
  • 1 bellpepper, diced
  • ½ red onion, diced
  • ¼ cup sprouts, chopped
  • 2 scallions
  • ¼ cup currants/cranberries

Wash, rinse and drain quinoa. Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes). Don’t stir the grain while it’s cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let rest for 5 to 10 minutes.

Dry-toast pine nuts in skillet or 300-degree F oven until they begin to chance color and give off aroma, about 10 minutes.

Combine olive oil, lemon juice, mint and parsley in a large bowl. Add scallions, currants, bell pepper and toasted pine nuts and toss. Add cooked warm quinoa a little at a time. Toss well. Serve at room temperature.

Preparation time: 30 minutes

Makes 4 serving

Recipe reprinted from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008) and edited by myself, Dr. Rayms

Did you enjoy this recipe? Share us your quinoa story! Let me know if you’ve created something great so we can tell the community.

Till next week!

Your Partner in Health,

Dr. Rayms