6 servings, serving size 3/4 cup.
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 a 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.
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Serving Size: 1 recipe (773g) | ||
Recipe Makes: 0 | ||
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Calories: 909 | ||
Calories from Fat: 154 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1894.4mg | 65 % | |
Potassium 1375.7mg | 36 % | |
Total Carbohydrate 157g | 46 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 139.9g | ||
Protein 32.5g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 909
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