Quinoa Pilaf with Pine Nuts

  • 2007 Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: Expect the Unexpected
Total Time:
25 min
5 min
Inactive Prep:
20 min
6 servings, serving size 3/4 cup


  • 1 cup quinoa, rinsed
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/3 cup chopped fresh parsley leaves
  • Salt and pepper


2 cups low-sodium chicken broth

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

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 and serve.

Calories 180; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 3 g) ; Protein 6 g; Carb 23 g; Fiber 2 g; Cholesterol 0 mg; Sodium 30 mg