Q: I know that quinoa is one of the new “super” grains, but I have yet to find a recipe that I like. Do you have a favorite you can share?
A: While quinoa is considered a whole grain, it is actually a seed. This nutty flavored seed can be prepared like whole grains such as rice or barley and has the highest protein content of the “whole grain” family. The following recipe is one of my favorites from Ellie Krieger, Registered Dietitian, and host of the Food Network Show Healthy Appetite. It’s quick and easy and is delicious hot or cold.
Quinoa Pilaf with Pine Nuts
Ingredients:
- 2 Cups low-sodium chicken/vegetable broth
- 1 Cup quinoa, rinsed
- ¼ cup pine nuts
- 1 Tablespoon olive oil
- ½ large onion, chopped
- 1/3 cup chopped fresh parsley leaves
- Salt and pepper
Directions:
Put broth and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook 15-20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a dry skillet over medium-high heat until golden brown and fragrant, stir frequently. Remove nuts from pan and set aside. Heat oil in the same skillet over medium high heat. Saute onions, 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 and onion, and season with parsley, salt, pepper and serve.
