QUINOA PILAF WITH PINE NUTS (ellie krieger)

By ctozzi

Ingredients

• 2 cups chicken broth
• 1 cup quinoa, rinsed
• 1/4 cup pine nuts
• 1 tablespoon olive oil(.5oz)
• 1/2 large onion, chopped
• 1/3 cup chopped fresh parsley leaves
• Salt and pepper

Preparation

Step 1

Put broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook 15-20 minutes, until liquid is absorbed and grain is tender. Meanwhile, toast nuts in a large dry skillet over med-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat oil in the same skillet over a med-high heat. Add onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in pine nuts, onions and parsley. Season with salt and pepper and serve.