Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: about 1/2 cup)

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

 

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

Ratings & Reviews

Tasty and easy to make

Carisa58
October 30, 2017
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.

Great side dish!

proctors86
July 01, 2015
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.

CherylT's Review

steponme
March 18, 2013
My 10-year old daughter and I give this our stamp of approval.

dbshade's Review

teamallen
March 23, 2013
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.

BigBoy11's Review

phgrl83
August 18, 2013
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!

lovegoodfood's Review

BallerinaBri
April 16, 2013
N/A

proctors86's Review

christinat123
June 25, 2014
N/A

cmr4188's Review

karenfar
February 04, 2014
N/A

Vickisue's Review

meighan71
March 18, 2013
N/A

fsmithx's Review

jscar125
March 16, 2013
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