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Quinoa with Roasted Pine Nuts
Nb persons: 6
Yield: 1/2 cup
Preparation time:
Total time:
Source: Cooking Light
| 1 cup | uncooked quinoa |
| 2 teaspoons | extra-virgin olive oil |
| 2 tablespoons | finely chopped shallots |
| 1 tablespoon | minced garlic |
| 1 1/4 cups | unsalted chicken stock, (such as Swanson) |
| 1/4 teaspoon | kosher salt |
| 1/4 cup | pine nuts |
| 1 tablespoon | extra-virgin olive oil |
| 1/4 cup | chopped fresh parsley |
| 2 tablespoons | chopped fresh chives |
| 1/4 teaspoon | freshly ground black pepper |
Preparation
1. Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add minced garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add chicken stock and kosher salt; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.
2. While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Combine quinoa mixture, pine nuts, 1 tablespoon extra-virgin olive oil, parsley, chives, and pepper; toss.
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