Quinoa Pilaf

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.


About Amy Caldwell

Home Work. It is probably the most important work we do. The time and energy investing in our homes can make a world of difference and a difference in our world. Juggling work, kids, groceries, church, husband, dinner, and cleaning may be a feat worthy of head-lining the circus, but as long as I have coffee, it's all good.
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