I was late to the quinoa bandwagon. I only discovered it long after cooks way cooler than me had found it and done wonderful, creative things with it. At first, I didn’t really know what to do with it – so I seasoned it the same way I would couscous if I was making it as a quick side dish. Surprise! It was super good and I have been making it that way ever since. This particular dish makes a regular appearance as a side. But we also love quinoa in Creamy Chicken Quinoa and Broccoli Casserole, as the base for Shrimp Scampi – and leftovers get used up in this yummy Chicken Vegetable Soup (designed especially for using up leftover quinoa, pasta or rice). If you don’t keep pinenuts around, try it with toasted walnuts!
- 2 tbsp olive oil
- 1 onion, diced
- 1/2 cup pine nuts
- 1 clove garlic, finely chopped
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 tsp kosher salt
- 1/4 cup chopped parsley or any other favorite fresh herb
- Drizzle olive oil in the bottom of a sauce pan that is on medium-high heat. When oil is hot but not smoking, add onions and pinenuts and cook until onions are soft and pinenuts begin to toast.
- Add garlic and quinoa and let it toast in the pan with the onions and pinenuts for 1 minute. Add broth and salt and bring to a boil.
- Lower heat and cover the sauce pan. Cook for 15 minutes. Remove sauce pan from burner and let it stand for 5 minutes covered.
- After 5 minutes, uncover and fluff gently with a fork. Gently mix in chopped parsley. Serve!
If you find that quinoa has a slightly bitter taste, just rinse it well before you cook it.