by Kristen O'Riordan

Created on: November 21, 2010   Last Updated: February 07, 2012

Quinoa is finding its way to the dinner plates of more than just gourmet cooks in this health conscious age. Quinoa, pronounced "keen-wah", is gluten free and a great substitute for arborrio rice or even pasta. Quinoa means "mother of all grain" and is known for being fiber and protein rich. Quinoa is loved by dietitians and vegetarians alike. Quinoa is characterized by its tiny round pea shaped appearance with a pasta-like consistency.  This Lemon Lover's Quinoa with Sun-dried Tomatoes

recipe is perfect when you haven't planned a meal and want something tasty you could quickly throw together. This recipe is love at first bite!  One pot, one pan, and one spatula will create this restaurant quality dinner for go great as a side dish.

Lemon Lover's Quinoa with Sun-dried Tomatoes

Ingredients

1 cup of uncooked Quinoa

1/2 cup of Philadelphia cream cheese (low fat will work)

2 Tbs of Olive Oil

1 small lemon zested and juiced

1 jar (8 ounces) of sundried tomatoes, chopped

1) Boil 1 and 1/4 cup of water in a medium pot. Add Quinoa to pot and cook for 15 minutes, stirring occasionally.

2) Meanwhile, add the olive oil and cream cheese to a medium sauce pan and cook over low heat, stirring occasionally. Add sun-dried tomatoes, lemon juice, lemon zest and turn off the heat. If the sauce starts to pop, the heat is too high. 

3) Add cooked Quinoa to saucepan and mix well. This dish is best when served warm.

This flavor packed dish makes a great side for a family of four or even as a main dish for two people. This recipe goes well with a glass of Merlot but it will also pair nicely with a variety of white wines as well. This recipe is vegetarian but your carnivores will love it too.

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