Quinoa Tabouleh With Pine Nuts Recipes

Steps:

• Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
• Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
• Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Steps:

• 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.

Steps:

• Toss the quinoa and fresh herbs together.
• Mix garlic, liquids, salt, and pepper, then pour over the quinoa. Stir to coat.
• Chill for at least 1 hour to allow the flavors to marry.

Steps:

• Combine the quinoa with 2 1/2 cups water in a small saucepan. Bring to a simmer, then lower the heat. Cover and simmer gently for 15 minutes or until the water is absorbed.
• Transfer the quinoa to a serving bowl and allow to cool to room temperature.
• Add the remaining ingredients and toss gently until well combined. Serve at room temperature.
• Calories: 230
• Total Fat: 10g
• Protein: 7g
• Carbohydrates: 29g
• Fiber: 3g
• Sodium: 15mg