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