1 1/4 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 cup pine nuts
1 tablespoon extra-virgin olive oil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
How to Make It
Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add minced garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add chicken stock and kosher salt; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.
While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Combine quinoa mixture, pine nuts, 1 tablespoon extra-virgin olive oil, parsley, chives, and pepper; toss.
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Must admit I used a wild rice and quinoa mix from Costco, but otherwise stayed true to the recipe (ok, a little white wine added toward the end). DELISH! Accompaniement to the soy orange salmon from CL, with fresh summer fruit on the side. Wonderful meal.
The flavors combination is perfect with broiled or grilled fish, especially salmon with a soy-based marinade. I sub veg stock in lieu of chicken and scallions instead of chives. Result is less salty and subtly milder flavor. This is my go-to quinoa recipe and my wife loves it which is most important!
Ok I'll admit it - I'm NOT a fan of quinoa. But DD wanted to try this and I'm glad I kept an open mind. It was very good and this was very easy to put together. Served with Citrus-Rubbed Skirt Steak (also from Cooking Light) and it was a hit! I will definitely make this again.
This was excellent, and far quicker to make than I thought it would be. I have never been a huge quinoa fan, but I would definitely make this again (and the 5 other people I made it for this evening agree).