Quinoa Pilaf with Pine Nuts

by Jana Harvey on April 13, 2011

2 cups low-sodium chicken broth
1 cup quinoa
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/2 cup fresh parsley leaves, chopped
Salt and freshly ground black pepper to taste

Put the broth and quinoa in a medium-size saucepan and bring to a boil. Reduce the heat to simmer, then cover and cook until the liquid is absorbed and the grain is tender, about 15 minutes. Meanwhile, toast the pine nuts in a large dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes. Remove the nuts from the pan and set aside. Heat the oil in the same skillet over medium-high heat. Add the onions and cook, stirring occasionally, until they are softened and beginning to brown, about 6 minutes. when the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions and parsley. Season with salt and pepper and serve.

Serve with Salmon Florentine

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