Nutty Quinoa BowlBring this delicious salad to any picnic and be ready to share the recipe! It’s great for gatherings because it can be served warm, cold or at room temperature, plus the simple flavors go perfectly with just about everything else on a community table.
Total fat: 9.4g
Saturated fat: 1g
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1 cup uncooked quinoa
2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped shallots
1 tablespoon minced garlic
1¼ cups unsalted chicken stock
¼ teaspoon kosher salt
¼ cup pine nuts
1 tablespoon extra-virgin olive oil
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives
¼ teaspoon freshly ground black pepper
1. Rinse and drain quinoa.
2. Heat a large saucepan over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add shallots and sauté 1 minute or until tender. Add minced garlic and cook 1 minute, stirring constantly, then add quinoa and stir frequently for 2 more minutes.
3. Add chicken stock and salt, then bring the liquid to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.
4. While the quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts and cook 3 minutes, stirring frequently until they are browned. Remove from heat.
5. In a large bowl, combine cooked quinoa, pine nuts, 1 tablespoon olive oil, parsley, chives, and pepper. Toss well. Serve warm, chilled or at room temperature.
serving size: about ½ cup
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