Cilantro Quinoa with Pine Nuts

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Cilantro Quinoa with Pine NutsRecipe

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford

A quick switch from water to stock elevates this simple whole-grain side. Substitute chopped toasted almonds for a budget-friendly alternative to the pine nuts. If you're not a cilantro fan, use chopped fresh flat-leaf parsley instead.

Serves 2 (serving size: 1/2 cup)

Ingredients

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1/2 cup plus 2 Tbsp. unsalted chicken stock (such as Swanson)
1/2 cup uncooked quinoa, rinsed and drained
1/4 cup chopped fresh cilantro
2 tablespoons pine nuts, toasted
1 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt

Preparation

Bring stock and quinoa to a boil in a small saucepan. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in cilantro, pine nuts, oil, and salt.

Created date

October 2016

Nutritional Information

Calories 243
Fat 10.7 g
Satfat 1 g
Monofat 4.1 g
Polyfat 4.5 g
Protein 9 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 164 mg
Calcium 29 mg
Sugars 3 g
Est. Added Sugars 0 g