Quinoa is a nice alternative to rice for a side dish. In this recipe, you could substitute slivered almonds for the pine nuts (pine nuts are kind of pricey) and flat leaf parsley for the cilantro.
Ingredients:
1 t canola oil
1 C quinoa, rinsed (unless the package says it does not need to be rinsed)
1 3/4 cup Imagine organic low sodium chicken stock
1/4 cup pine nuts, toasted in a dry pan
1/2 cup sliced green onion
2 T finely chopped cilantro
Directions:
Check the package to see if the quinoa needs to be rinsed, and if it does put quinoa in a fine-mesh strainer and rinse with cold water until no more foam appears; let quinoa drain at least 5 minutes.
Heat the oil in a heavy pot with a tight-fitting lid. Add quinoa and saute for 3-4 minutes, or until the quinoa starts to smell toasted. Add the chicken or vegetable stock, being careful if the stock sputters up from the hot pan. Bring the mixture to a boil; then lower heat to a simmer and let the quinoa cook covered for 15 minutes (or until all the liquid is absorbed.)
While quinoa cooks, toast the pine nuts in a dry frying pan over high heat, just until the nuts smell toasted. (This will only take 1-2 minutes if the heat is high; don't let the pine nuts get too brown or they will taste bitter.)
When quinoa is done, let stand covered for 5 minutes. While quinoa stands, slice green onions and chop cilantro (or parsley.) After 5 minutes, fluff quinoa with a fork. Stir in toasted pine nuts, sliced green onions, and chopped cilantro. Serve hot or warm.
Serving Size: Makes 4 servings
Recipe adapted slightly from Kayln's Kitchen
Ingredients:
1 t canola oil
1 C quinoa, rinsed (unless the package says it does not need to be rinsed)
1 3/4 cup Imagine organic low sodium chicken stock
1/4 cup pine nuts, toasted in a dry pan
1/2 cup sliced green onion
2 T finely chopped cilantro
Directions:
Check the package to see if the quinoa needs to be rinsed, and if it does put quinoa in a fine-mesh strainer and rinse with cold water until no more foam appears; let quinoa drain at least 5 minutes.
Heat the oil in a heavy pot with a tight-fitting lid. Add quinoa and saute for 3-4 minutes, or until the quinoa starts to smell toasted. Add the chicken or vegetable stock, being careful if the stock sputters up from the hot pan. Bring the mixture to a boil; then lower heat to a simmer and let the quinoa cook covered for 15 minutes (or until all the liquid is absorbed.)
While quinoa cooks, toast the pine nuts in a dry frying pan over high heat, just until the nuts smell toasted. (This will only take 1-2 minutes if the heat is high; don't let the pine nuts get too brown or they will taste bitter.)
When quinoa is done, let stand covered for 5 minutes. While quinoa stands, slice green onions and chop cilantro (or parsley.) After 5 minutes, fluff quinoa with a fork. Stir in toasted pine nuts, sliced green onions, and chopped cilantro. Serve hot or warm.
Serving Size: Makes 4 servings
Recipe adapted slightly from Kayln's Kitchen
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1 comments:
Made this last night! Delicious and not too complicated. Thank you for sharing!
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