Quinoa Pilaf


  • 1/2 cup quinoa
  • 1 cup low-sodium chicken broth
  • 2 tsp olive oil
  • 1/2 large onion, chopped
  • 2 Tbsp pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
  • 2 Tbsp fresh parsley, chopped


  1. Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes.
  2. Heat oil in a large skillet over medium­high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes.
  3. 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.

Do it with Salmon Florentine.

From self.com.