This is a perfect example of how to keep things interesting without going out of your comfort zone or working too hard. A traditional pilaf flavor combo of parsley and pine nuts flavor an exciting, new (but ancient) grain--quinoa--that cooks up tender and mild, just like rice.
Yield : Makes 4 servings
Ingredients
- 2 cups low-sodium chicken broth
- 1 cup quinoa
- ¼ cup pine nuts
- 1 tablespoon olive oil
- ½ large onion, chopped
- 1/3 cup fresh parsley leaves, chopped
- Salt and freshly ground black pepper to taste
Directions
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.
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
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