Sunday, May 2

Garlic Quinoa Pilaf with Toasted Pinenuts

1 cup rinsed quinoa
2 cups chicken or vegetable stock or broth
3T finely chopped onion (I used green this time)
1-2 minced garlic cloves
1 T olive oil
2-3T pine nuts
salt to taste

Thoroughly rinse the quinoa, then add to medium saucepan with the stock/broth. Bring to a boil, reduce to a simmer, cover and cook 10-15 minutes until all liquid is absorbed. Meanwhile, toast the pinenuts in a dry skillet until golden and fragrant. Remove from pan (carefully!) and set aside. Heat the oil, add onions and saute until lightly brown and/or transparent, adding garlic midway. Remove from heat.

When quinoa is cooked, fluff and stir in onions/garlic and pinenuts. Taste. Add more salt, if necessary (it was for me, but I was using homemade stock).

Caution: this might not be the best dish for you to make if you have toddlers or messy preschoolers in your family and want to keep the surfaces clean. But it is delicious.

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