Quinoa Pilaf with Pine Nuts

1. 1

   2 cups low-sodium chicken broth

2. 2

   Put the broth and quinoa in a medium sized saucepan and bring to a boil.

3. 3

   Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

4. 4

   Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently.

5. 5

   Remove nuts from pan and set aside.

6. 6

   Heat the oil in the same skillet over a medium-high heat.

7. 7

   Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

8. 8

   When the quinoa is done, fluff with a fork and transfer to a large serving bowl.

9. 9

   Stir in the pine nuts, onions, and parsley.

10. 10

    Season with salt and pepper and serve.

11. 11

    Calories 180; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 3 g) ; Protein 6 g; Carb 23 g; Fiber 2 g; Cholesterol 0 mg; Sodium 30 mg

* Per serving · 4 servings · Values may vary.

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