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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|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 %|
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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: 276
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