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, 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.