Quinoa with Pine Nuts & Sautéed Shallots

Quinoa is a healthy, grain-like superfood.  It is a complete protein, which is pretty cool, since it is a plant.  It's also full of vitamins, minerals, and our good friend fiber.  :)  Quinoa is really, really good for you.  The ancient Incas grew it, and to them it was a sacred grain; they called it "Mother of all grains".  You pronounce it "keen-wa" (thanks, Bob's Red Mill package!)  And, I can even buy it locally!

Quinoa is gaining both recognition and popularity these days.  It's even trendy.  But I was first introduced to this super grain about ten years ago, when my husband cooked it for me.  He makes a delicious sweet quinoa dish with cinnamon-sauteed apples, brown sugar, and quinoa.  It's great for breakfast.  He used to work at a natural foods store and learned about quinoa there.  After being introduced to it, I tried to cook it myself a few times, but I was never really pleased with the result.  For me, quinoa needs to be cooked in something flavorful, because by itself, I just don't love it.  When I saw this recipe recently, I had a "duh" moment; she uses chicken broth instead of just water.  (You could use veggie broth to vegan-ize this). 

I loved this dish- I used a good-quality chicken broth; it really matters here.  I also used shallots instead of boring ol' onions, and I let some of them get a bit crusty and brown while sautéeing.  They were almost the best part!  :)  Actually, my husband and I loved the shallots so much that we ate them all, so for the leftovers, I had to sautée some more.  We had this last week and I'm already wanting to make it again, sometime soon.

Note:  This recipe calls for Quinoa to be rinsed before cooking.  This is to remove a bitter substance naturally found on quinoa.  However, certain brands come ready-to-cook with no rinsing required.  The brand I used, Bob's Red Mill Organic Quinoa, does not need to be rinsed.  Check your package.

Quinoa with Pine Nuts & Sautéed Shallots
adapted from Ellie Krieger of the Food Network

2 cups low-sodium chicken or veggie broth
1 cup quinoa, rinsed (if package states to)

1/4 cup pine nuts

1 tablespoon olive oil

2-4 shallots, thinly sliced

1/3 cup chopped fresh parsley leaves, optional

Salt and pepper

1.  In a medium sized saucepan, bring the broth to a boil.  Add the quinoa and reduce heat to a simmer.  Cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

2.  Meanwhile, toast the pine nuts in a small dry skillet over medium heat until golden brown and fragrant, about 2 minutes, stirring frequently. (Do not walk away from these!)  Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium heat. Add the shallots and cook, stirring occasionally, until the onions soften and begin to brown, about 6 minutes.  (Shallots may crisp up instead of softening- either way is delicious). 

3.  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, if desired, and serve.

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