Source: Food Network

Servings/Yield: 6 servings


1 cup quinoa, rinsed

2 cups low-sodium chicken broth

¼ cup pine nuts

1 Tbsp olive oil

½ large onion, chopped

⅓ cup chopped fresh parsley leaves

Salt and pepper


Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

© Barbara Deitch 2020