I admit: when I first heard of quinoa I assumed it wouldn’t be something I would like. I expected it to be bland and boring. Then I tried it and I loved it. It is so versatile, it comes in many different (pretty colors) and it is the perfect side dish to pretty much any dinner. This quinoa recipe isn’t much different.
I love pine nuts. I love to eat them when they are still warm from being toasted, I love them in salads, AND I love them in quinoa. They add a wonderfully nutty flavor to the dish, while the onions add the kick and the parsley contributes on the freshness front. Despite not feeling great last week, David ended up serving himself 3 times. Okay, so I couldn’t stay away from it either. No leftovers on this one. Yum.
Quinoa with Pine Nuts, Green Onions & Parsley
- 1 tbsp. canola oil
- 1 cup quinoa, rinsed
- 1-3/4 cup chicken or vegetable stock
- Dash of salt
- 3/4 cup pine nuts (or slivered almonds), toasted in a dry pan
- 1/2 cup sliced green onions
- 2 tbsp. finely chopped flat-leaf (Italian) parsley
- If the quinoa needs to be rinsed, rinse with cold water and let it drain in a fine-mesh strainer for at least 5 minutes.
- Heat the oil in a heavy pan.
- Add the quinoa and saute until it starts to smell toasted, usually 3-4 minutes.
- Add the stock. Be aware of the sputtering in the pan, when the stock hits the hot pan.
- Add the salt and bring the mixture to a boil. Lower the heat and simmer the quinoa, covered for 15 minutes (or until all the liquid is absorbed).
- When the quinoa is done, let it stand, covered for 5 minutes.
- Fluff the quinoa with a fork, stir in the toasted pine nuts, sliced green onions and chopped parsley.
- Serve immediately.
(Recipe by: Kalyn’s Kitchen)
Share Your Recipe
Do you have a quinoa recipe that you love? Share it with me on either Facebook, or by dropping me an email. I’d love to try it out, especially when it’s a relatively quick recipe.