Ellie Kreiger

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Name: Quinoa Pilaf with Pine nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 cups low-sodium chicken broth; 1 cup quinoa; 1/4 cup pine nuts; 1 tablespoon olive oil; 1/2 large onion chopped; 1/3 cup fresh parsley leaves chopped; salt and pepper to taste

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INGREDIENTS

2 cups low-sodium chicken broth
1 cup quinoa
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion ; chopped
1/3 cup fresh parsley leaves ; chopped
salt and pepper to taste

INSTRUCTIONS

Put the broth and quinoa in a medium-sized saucepan and bring to a boil. Reduce the heat to simmer, then cover and cook until the liquid is absorbed and the grain is tender, about 15 minutes.

Meanwhile, toast the pine nuts in a large dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes. Remove the nuts from the pan and set aside. Heat the oil in the same skillet over medium-high heat. Add the onions and cook, stirring occasionally, until they are softened and beginning 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.

NOTES

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Nutrition

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Serving Size: 1 Serving (207g)
Recipe Makes: 4 Servings

Calories: 276
Calories from Fat: 79 (29%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 302.2mg		10 %
Potassium 506.4mg		13 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 34.9g
Protein 10.7g		15 %
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.

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Calories per serving: 276

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