Quinoa With Fennel And Roasted Pine Nuts

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   ["Set oven to the ""broil"" setting. Bring water and chicken stock to a boil in a medium saucepan. Once a boil is reached, add the quinoa and cook until liquid is absorbed (timing according to package instructions).", "Meanwhile, saute the chopped bulb of the fennel in a medium saucepan in a tablespoon of olive oil. Continue to cook until edges of the fennel begin to brown. Reserve some fronds of the fennel for garnish.", "Place pine nuts on a cooking sheet, spreading evenly and drizzling with olive oil. Place on the top rack of the oven still on 'broil' setting, and keep a CLOSE eye on them. Remove once they are golden brown.", "Combine fennel, pine nuts, quinoa, paprika, cumin, salt, and pepper together in a medium bowl. Garnish with fennel fronds.", "May be served hot or cold, depending on whether you would like this more as a salad or a hot side dish. Enjoy!"]

* Per serving · 4 servings · Values may vary.