Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.
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
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.
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.
I followed the recipe exactly, but because I used salted ckichen stock, I left out the salt and it was perfect. I served it with Cooking Light’s Grilled Pork Tenderloin Roulade and I thought it complemented it very well. I will definitely make this recipe again.
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.
Really great!! I used dried parsley because I didn't have fresh. That was the only substitution I made. The recipe added a lot of interest to what can be a sort of blah grain. Will definitely make again.
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!