Quinoa is one of my favorite grains because it naturally contains complete protein (which is ideal for a healthy vegetarian diet) and it is gluten free. Make one batch of quinoa and use leftovers for quinoa hot cereal for breakfast.
INGREDIENTS
- 1/2 cup quinoa
- 1 cup low-sodium vegetable or chicken broth (preferably organic)
- 2 teaspoons olive oil
- 1/2 large onion, chopped
- 2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
- 2 tablespoons fresh parsley, chopped
PREPARATION
Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.
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