Nutrition · Recipes

Pizza Muffins & Garlic Quinoa with Roasted Pine Nuts (Gluten free and Vegan friendly)

So I haven’t been able to run since Wednesday of last week (out of commission for not even a week yet), and it feels like an eternity! I feel like I am losing strength and gaining weight, but I realized I have only missed 4 runs including today…dramatic much? My shin is definitely moving in the right direction, but still not ready to run.

On to the fun stuff! Last night I made a feast for Kyle’s birthday. I’ve already posted the Pizza Muffin recipe here. These are pretty darn amazing, so definitely try them out!

Photo Aug 26, 7 00 37 PM


Here is Kyle and my favorite Garlic Quinoa with Roasted Pine Nuts recipe. This recipe is gluten free IF you buy/make proper chicken broth (some yucky broths have a ton of additives, so just be aware of what you are purchasing). This can also easily be made vegan if you swap the chicken broth for vegetable broth. I actually got the recipe from here, but made a few adjustments.

Garlic Quinoa with Roasted Pine Nuts

  • Servings: 4
  • Difficulty: easy
  • Print


1 cup quinoa, rinsed well
1 3/4 cup low-sodium chicken broth (vegetable broth to make it vegan)
1/4 cup pine nuts (I have also used slivered almonds)
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley (you can use dried parsley or Italian seasoning if you don’t have fresh, but cut back and use ~2 tsp)
1 tablespoon fresh lemon juice (I have used orange zest when I was out of lemons, and it tasted great)
1/4 tsp each of Kosher salt and freshly ground pepper


Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups low-sodium chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and turn off. Skillet will still be hot, so the oil will cook the garlic without burning it (if the oil is no longer hot and cooking the garlic, turn stove back on low). Stir garlic until golden, about 2 minutes.

Fluff the quinoa with a fork and add to skillet containing garlic. Add the pine nuts, garlic, parsley, and lemon juice. Season with salt and pepper and toss.

Now, I’m gonna get all nerdy on you: Quinoa is awesome because it is a complete protein, something that is hard to find in plant sources. By “complete protein,” I mean that all the essential amino acids are found in quinoa (most vegetables are lacking certain amino acids). This is great for vegetarians/vegans! All that being said, quinoa does NOT have nearly as much protein as eggs, legumes, meats and milk. #foodforthought. ha.

Happy eating!

6 thoughts on “Pizza Muffins & Garlic Quinoa with Roasted Pine Nuts (Gluten free and Vegan friendly)

  1. OK Amy – gonna try the Quinoa – need to get the boys to like it more so I can make it more – I like but they sort of poo-poo it…maybe if I can get it to taste better for them (lots of garlic) they might like it…I’ll let ya know.

      1. Ok – the verdict is a big thumbs up – the boys loved it except for the almonds ( didn’t have any pine nuts)…weird and don’t tell Uncle they took out the almond slivers..they love almonds so not sure what the problem was…Parker had 3 helpings he kept asking for more…good protein like you said and that way since he didn’t eat that much fish and more Quinoa then I’m good…

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