I’ve been on a quinoa kick, and while my other quinoa recipes have all been "stars" (main courses), this quinoa is a supporting character. I found this recipe in Ellie Krieger’s new cookbook. She paired it with salmon, and I think it would pair well with any protein. I actually served this with my Creamy Carrot Soup. It is quick, easy, and tasty. I even ate mine with a little freshly grated Parmigiano Reggiano sprinkled on top!
Quinoa Pilaf with Pine Nuts
(From Ellie Krieger’s So Easy)
2 cups of low sodium chicken broth (Kate uses vegetable broth)
1 cup quinoa, rinsed
¼ cup pine nuts
1 tablespoon olive oil
½ large onion, chopped
1/3 cup chopped fresh parsley leaves
If desired, Salt and pepper, to taste
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.