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.

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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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