Quinoa Pilaf with Pine Nuts
- Yield: 6 servings, serving size 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 30 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 2 grams
- Protein
- 6 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 cups low-sodium chicken broth
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Directions
- Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
- Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
- When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.