Simplest Quinoa and Pine Nut Pilaf

Name: Simplest Quinoa and Pine Nut Pilaf
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/4 cups whole grain quinoa (about 7 ounces); 1 3/4 cups low-salt chicken broth (preferably organic); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup chopped fresh cilantro or Italian parsley; 1/3 cup pine nuts

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Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.