Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

I wanted a healthy and delicious side dish to pair with the chicken and asparagus I was serving for dinner. I found some quinoa, shallot, and garlic in the pantry along with some chicken broth. I also found some chives, parsley, and toasted pine nuts in the refrigerator. I loved the fresh flavor the herbs gave to this side dish and the salty crunchy pine nuts added great texture and taste. We all, kids included, loved this quinoa and gobbled it all up.

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

How to Make Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

 

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 2 tsp olive oil
  • 1 shallot finely diced
  • ½ cup of quinoa
  • 4 cloves of garlic minced
  • 1 cup of chicken broth
  • Sea salt and freshly cracked pepper to taste
  • ¼ cup of toasted pine nuts
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives snipped

Instructions

  • Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.
  • Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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16 Comments

  1. I still have yet to make quinoa! I have had it a couple of times, but never actually cooked with it… must change that soon!