The Imperfect Housewife

2 cups chicken broth

1 cup quinoa, rinsed

¼ cup pine nuts

1 tablespoon olive oil

½ large onion, chopped

½ cup chopped celery

1 clove minced garlic

1/3 cup chopped fresh parsley

Salt and pepper to taste

Put the broth and quinoa in a medium-sized saucepan and bring to a boil.  Reduce heat to a simmer and cover; cook 15-20 minutes.

Toast the pine nuts in a dry skillet over medium high heat until golden brown.  Remove nuts and set aside.  Add oil to the same skilled and sauté onions and celery for about 3 minutes; add garlic and sauté an additional 3 minutes.

When quinoa is fully cooked, fluff and stir in onion mixture, pine nuts and parsley.  Season with salt and pepper.