Quinoa Pilaf with Pine Nuts

Name: Quinoa Pilaf with Pine Nuts
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings, serving size 3/4 cup
Cuisine: american
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

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Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 6 servings, serving size 3/4 cup

Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 6 servings, serving size 3/4 cup

Ingredients

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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.