Recipe Review: Quinoa Pilaf with Pine Nuts
2 cups low-sodium chicken broth
¼ cup pine nuts
1 tablespoon olive oil
½ large onion, chopped
1/3 cup chopped fresh parsley leaves
salt and pepper
1. Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until the liquid is absorbed and the grain is tender. Once cooked, transfer to large serving bowl.
2. Toast pine nuts in a large dry skilled over medium heat until brown, about 2 minutes. Set aside
3. Heat olive oil in skillet, add onions and cook stirring occasionally until onions are soft and begin to brown, around 6 minutes.
4. Add chopped parsley, pine nuts and onions to cooked quinoa and mix; Season with salt and pepper.
Ease of Preparation: This recipe was quick and easy. Cooking quinoa, like any grain, is a breeze. The hardest part of this recipe was deciding when the quinoa was actually finished cooking and also keeping it from sticking to the bottom of the saucepan. There is not a lot to this recipe, which makes it easy to make but leaves you with an unimpressive final product.
Quality of Recipe: This recipe is easy to follow and delivers you with an end product that you would expect. I chose to add garlic to the dish as well, just to provide more flavor; however it isn’t necessary. I also chose to double this recipe so I could have leftovers. This is such a simple recipe that it creates a great base to build off of. Other things that might be good additions to this is feta, lemon juice, tomato, cucumber or raisins.
Taste: This recipe will provide you will a very simple tasting side dish. With more flavor than traditional rice or potatoes, and at least double the nutritional value, this quinoa recipe is a great one to try for your first attempt. As I mentioned before, quinoa makes great leftovers either for reheating with dinner or having cold at lunch.