Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

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

Recipe Summary

Yield:
Serves 2 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

243 calories; fat 10.7g; saturated fat 1g; mono fat 4.1g; poly fat 4.5g; protein 9g; carbohydrates 29g; fiber 3g; iron 3mg; sodium 164mg; calcium 29mg; sugars 3g.
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