We have previously touted the nutritional value and flavor of quinoa. This grain is certainly becoming more mainstream. Every time we head to the grocery store to buy quinoa, we are happy to find more quinoa options. This time we found “rainbow” quinoa, which is an apt name if your rainbow is confined to red, white, and brown bands. Nonetheless, this was a great product, and we’re all for adding some color to the meal. The green herbs and pink-purple shallots in this recipe do make for a nice presentation, and the taste is great.
This recipe also comes from the April 2013 issue of Cooking Light, page 132.
1 cup uncooked quinoa
5 tsp extra-virgin olive oil, divided
2 Tbsp shallots, finely chopped
1 Tbsp garlic, minced
1¼ cups unsalted chicken stock
¼ tsp Kosher salt
¼ cup pine nuts
¼ cup fresh parsley, chopped
2 Tbsp fresh chives, chopped
¼ tsp ground black pepper
Rinse and drain uncooked quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add chicken stock and salt; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.
While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Combine quinoa mixture, pine nuts, 1 tablespoon olive oil, parsley, chives, and black pepper; toss.