quinoa salad

Toasted Pine Nut and Leek Quinoa Salad Recipe

  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 4-6 1x


Toasted Pine Nut and Leek Quinoa Salad Recipe. Easy to make, gluten free, vegetarian, dairy free.



  • 3/4 cup to 1 cup uncooked quinoa
  • water or broth
  • 1/2 tsp kosher salt (divided)
  • 1/4 tsp black pepper
  • 2/3 cup thinly diced/chopped leeks (root portion)
  • 1/3 to 1/2 cup chopped shallot or onion
  • 1/3 cup pine nuts
  • 2 tsp honey (use agave nectar for vegan options)
  • cracked pepper (to taste)
  • 23 tbsp olive oil (divided)
  • 1/4 tsp minced garlic
  • 1 lemon (1-2 tbsp juice)


  1. First rinse your quinoa. Add 1 cup quinoa, 1/4 tsp salt, and you need about 2 cups liquid. Bring liquid to a boil with quinoa, then reduce heat to medium low and cover for 20 minutes or until fluffy. Set aside.
  2. Preheat oven to 400F. In a small bowl, combine your chopped leeks (the roots), onion, pine nuts, honey, salt, pepper, and 1- 2 tbsp olive oil. Toss and then lay it flat on a baking sheet with parchment paper. Spread evenly across paper.
  3. Roast/toast for 5 to 6 minutes. Remove, toss the pine nuts and then return to oven for another 4 -5 minutes or a total of 10 -12 minutes.
  4. Remove from oven and combine (in a large bowl) cooked quinoa with honey toasted mixture.
  5. Mix in your minced garlic, cracked pepper, 1/2 tbsp more olive oil, and 1- 2 tbsp of fresh lemon juice.
  6. Season with flaked sea salt or coarse sea salt and serve.
  7. Store in airtight container in fridge for up to 4 -5 days.


  • For vegan option, omit honey.
  • To boost protein or serve as a main meal, pair quinoa salad with chicken breast, fish, or plant based protein of choice.
  • Category: side
  • Method: roast/bake
  • Cuisine: american

Keywords: quinoa, vegetarian, salad, gluten free, healthy, salad, dairy free