Salmonn Florentine And Quinoa Pilaf With Pine Nuts Recipes

QUINOA PILAF WITH PINE NUTS

Steps:

• Rinse quinoa gently.
• Bring chicken broth and quinoa to a boil in a medium saucepan.
• Reduce heat to a simmer and cover, cooking for 15 - 20 minutes, until liquid is absorbed and the quinoa is tender.
• While the quinoa is cooking, toast pine nuts in a dry hot pan until brown and fragrant.
• Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden, about 10 minutes.
• When quinoa is done, fluff with fork and transfer to serving bowl. Add caramelized onions, pine nuts and chopped parsley to the quinoa. Season with salt, pepper and extra virgin olive oil to taste.

QUINOA PILAF WITH PINE NUTS

Steps:

• Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
• Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
• When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.