Grains keep really well so they make great pantry staples. They can really add volume and nutrients to any meal in a pinch. This weekend was SO busy that we didn’t even grocery shop, so it was time to get creative with stuff we already had- Extra pine nuts from the Homemade Pesto, parsley from the Shrimp Succotash, and green onions ( that were almost out the door!) and chicken broth from our Asian Noodle Bowl. With quinoa on hand it was a cinch to toss this side dish together. We served it steaming hot with broiler buttermilk ( always left over from Muffins!) marinated chicken breasts and a quick fennel salad.
Ingredients (Makes 4 servings)
adapted from Ellie Krieger So Easy
2 cups Reduced Sodium Chicken Broth
1 cup quinoa
1/4 cup pine nuts, dry roasted
1 bunch of scallions, chopped
1 teaspoon extra virgin olive oil
1 clove garlic, minced
2 tablespoons parsley, chopped
1/4 teaspoon salt
Place broth and quinoa in a sauce pan, stir, bring to boil, reduce heat to simmer, cook covered for 15 minutes.
Heat a pan over medium high heat, add the pine nuts and roast till slightly golden brown, tossing often. Set aside in a bowl.
Add oil to the same pan and warm up over medium heat, add scallions and cook for 1 minute, add garlic, stir and remove from heat.
Fluff cooked quinoa, then add scallion mixture, pine nuts, parsley and season with salt/ pepper to taste.