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.