| Yield | |
|---|---|
| Source | https://www.thespiffycookie.com/2011/01/08/quinoa-pilaf-with-pine-nuts/ |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | https://www.thespiffycookie.com/2011/01/08/quinoa-pilaf-with-pine-nuts/ |
| Prep time | 30 minutes |
| 1⁄2 | Cup | Quinoa |
| 1 | Cup | Chicken Broth |
| 2 | Teaspoon | Olive Oil |
| 1 | Onion (chopped, small) | |
| 3 | Clove | Garlic (chopped) |
| 3 | Tablespoon | Pine Nuts |
| 2 | Tablespoon | Parsley (chopped) |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 1 | Lemon Wedge (juiced) |
1.Add quinoa and broth to rice cooker. Cover and let cook until quinoa absorbs liquid, about 15 minutes.
2.In a medium skillet over medium heat, add pine nuts. Toast until golden brown, about 2 minutes. Transfer to a small dish.
3.Heat oil in the same skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until onion begins to brown, about 6 minutes, set aside.
4.When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts, lemon, and parsley. Season with salt and pepper.