Toasted Herb Quinoa With Pine Nuts

In this house we eat a lot of quinoa.  It’s kind of hard not to because it is so versatile, delicious, and well, we bought the bag at Costco, so there is a lot to go through!  When it comes to this “superfood” I find there are 3 types of people; you either love it, hate it, or are intimidated by it.  I know, its like who the heck could possibly hate quinoa?!??  Well, as shocking as it may seem, I actually have a hater in my family.  I can’t even mention the name quinoa to my dad without getting an eye roll and some mocking comment… it’s actually really funny.

Anyway, I hope you aren’t like that, because I have a wonderful fresh quinoa recipe that will be perfect for any BBQ or family get together this summer!

Toasted Herb Quinoa With Pine Nuts

This dish is super easy, fresh, flavourful, and jam-packed with a ton of really great nutrients.  Also, if you fall under the “intimidated” category of quinoa lovers, don’t!  This dish is very forgiving and next to impossible to mess up…I promise!

In a pan on medium high heat, place 1/2 cup of raw pine nuts* and begin to toast.  This may take about 5 minutes or so and stir regularly.  Once you can smell the aroma of deliciousness and the nuts are golden, they are done.  Meanwhile, finely chop 1 1/2 tbsp. of fresh herbs*.  I used oregano and thyme.  Set these aside until later.

*You can substitute toasted crushed almonds or cashews and still have a wonderful dish.  Fresh herbs are recommended, however you can use dried – 1/2 tsp of each (roughly).

Pine Nuts

In a medium sauce pan on medium high heat, drizzle 1 tbsp. of olive oil and pour in 1 cup of uncooked quinoa. Stir to combine everything together and allow to toast for 2-3 minutes.  This step is not crucial, but really does add an extra layer of flavour that is unique and delicious.  Then, add in the pine nuts and toast for another minute.

Toasted Herb Qunioa With Pine Nuts

Once the quinoa is all good and toasty, it is time to add in 2 cups of liquid.  Typically I will use chicken stock to boost up the flavour profile, however in this recipe I used water because I really wanted the fresh herbs to shine.

After the liquid is added, increase the temperature to high and stir in your herbs.  At this time you can also season with salt and pepper to your liking.  I usually end up using 1 tsp. of salt and it is seasoned perfect.  Bring this to a boil, place a lid on it, decrease temperature to low, and let simmer for 15 minutes or until all the liquid has been absorbed.

Toasted Herb Quinoa With Pine Nuts

As soon as the quinoa is cooked, remove from the burner and let sit for 5 minutes.  Meanwhile, finely chop 1/2 cup of green onion.  The green onion is key because it makes the dish pop in terms of colour and flavour!

After 5 minutes, fluff the quinoa with a fork, taste to ensure it is seasoned well (additional salt or pepper may be required), and transfer to a bowl.  Once it is ready to serve, top with the green onion and enjoy!

So simple and yet so satisfying.

Toasted Herb Qunioa With Pine Nuts

Eat Food. Love Life.

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Toasted Herb Quinoa With Pine Nuts

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, and healthy side dish. Perfect for a family get together or late summer dinner.


Ingredients

  • 1/2 cup raw pine nuts
  • 1 cup uncooked quinoa
  • 2 cups water or broth
  • 1 tbsp. olive oil
  • 1 tsp. salt, pepper to taste
  • 1 1/2 – 2 tbsp. fresh oregano and thyme, finely chopped
  • 1/2 cup green onion, thinly diced

Directions

  1. In a small pan on medium high heat, toast pine nuts until golden and fragrant.
  2. In a medium sauce pan on medium heat, add olive oil and toast quinoa for 2-3 minutes, stir regularly. Add pine nuts and cook for additional 1-2 minutes.
  3. Turn heat to high, add liquid, herbs, and salt/pepper. Stir, cover and bring to a boil.
  4. Once boiling, reduce to low and allow to simmer for 15 minutes or until liquid is absorbed.
  5. Remove from heat, let stand for 5 minutes, then fluff with a fork. Check seasonings, salt or spice to taste.
  6. Transfer to bowl and top with green onion.

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