Quinoa Pilaf with Pine Nuts

By kjs1010

Ingredients

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

Preparation

Step 1

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 12-15 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 minuts.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pinenuts, onions and parsley. Season with salt and pepper.
Serve.