Prep 5 mins
Cook 20 mins
This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set of amino acids it is a complete protein source and best of all, it is gluten free. I use it instead oatmeal in the morning oftentimes (that recipe will be coming up)! This recipe is from Ellie Krieger and it's just a wonderful side dish or leftover snack.
- 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
- Rinse quinoa gently.
- Bring chicken broth and quinoa to a boil in a medium saucepan.
- Reduce heat to a simmer and cover, cooking for 15 - 20 minutes, until liquid is absorbed and the quinoa is tender.
- While the quinoa is cooking, toast pine nuts in a dry hot pan until brown and fragrant.
- Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden, about 10 minutes.
- When quinoa is done, fluff with fork and transfer to serving bowl. Add caramelized onions, pine nuts and chopped parsley to the quinoa. Season with salt, pepper and extra virgin olive oil to taste.
This was very nice I served it with curry but I think it would be better with maybe fish or chicken or just on it's own. I made to the recipe with no changes a very nice nutritious dish I will be making this again. Thank you for posting. Made for honor thy mother May 2011.
I loved this dish! It was tasty and filling. I did make some changes. I used a shallot instead of an onion, no parsley, and the broth made it plenty salty and I didn't add pepper or olive oil. I love toasted pine nuts and they add a nice crunch to the pilaf. It took quite a bit longer to cook the quinoa then it said. All in all, I will make this again.