Recipe courtesy of Ellie Krieger
Quinoa Pilaf with Pine Nuts
Total:
25 min
Active:
5 min
Yield:
6 servings, serving size 3/4 cup
Level:
None

Nutrition Info

Healthy
Total:
25 min
Active:
5 min
Yield:
6 servings, serving size 3/4 cup
Level:
None

Nutrition Info

Healthy

Ingredients

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/3 cup chopped fresh parsley leaves
  • Salt and pepper

Directions

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin 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.

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