Quinoa Pilaf with Pine Nuts

Ingredients

2 cups of low-sodium chicken broth

1 cup quinoa, rinsed

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup chopped 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 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.

Per Serving (yields 6 servings, 3/4 cup each) 180 calories; total fat 8g, protein 6g, carb 23g, fiber 2g, cholesterol 0mg, sodium 30mg

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