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Ingredients
- 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
Details
Servings 6
Preparation time 5mins
Cooking time 25mins
Adapted from foodnetwork.com
Preparation
Step 1
2 cups low-sodium chicken broth
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.
Calories 180; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 3 g) ; Protein 6 g; Carb 23 g; Fiber 2 g; Cholesterol 0 mg; Sodium 30 mg
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