Simplest Quinoa and Pine Nut Pilaf

Total Time:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
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.


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