Quinoa with Toasted Pine Nuts

Photo: Johnny Autry; Styling: Cindy Barr

Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.

 

This recipe goes with Bistro Steak with Red Wine Sauce, Roasted Salmon with Soy-Marmalade Glaze, Chicken Cutlets with Tarragon-Mushroom Sauce

Yield: Serves 6 (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 9.4g
  • Saturated fat: 1g
  • Sodium: 111mg

Ingredients

  • 1 cup uncooked quinoa
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced garlic
  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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