Quinoa Pilaf with Pine Nuts

I think one of the best things about our summer at home were the family dinners. Every night my mom and I would decide what we were making, and my siblings came over just about every time to eat with us. It was so much fun and made all the preparation so worth it.



One of my mom's trademark side dishes is this quinoa pilaf, a recipe that she got from Ellie Krieger's cookbook. Now, I knew that quinoa was the new thing, I understood how good it is for you and how all the cool foodies are chomping it down these days, but I just hadn't gotten there yet. I found it too bland, too grainy, I don't know, just too quinoa-y.





I'm now a believer.



I could eat this pilaf all day long. It's nutty, it's soft, and has such a great flavor. I think one of the best parts about it is the fresh parsley. It adds a wonderful brightness to an earthy grain that goes just beautifully. If you don't think you're quite sold on quinoa yet, I really urge you to try this, you just might change your mind.





Quinoa Pilaf with Pine Nuts

Ellie Krieger



Ingredients



2 cups 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 fresh parsley leaves

Salt and pepper



Directions



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.