I haven’t jumped on the quinoa bandwagon, though I’ve tried. I sort of like it but I’m certainly not in love with it and have never ordered a dish with quinoa off a restaurant menu. Maybe it’s because it is often presented with cubed butternut squash (not a fan). I once tried making quinoa pancakes, thinking that I’d enjoy a crispy, crunchy pan-fried version of quinoa but I hated it. I tried.
Last year I was searching for a side dish to go with broiled salmon and came across Quinoa with Toasted Pine Nuts on Cooking Light’s site. I decided to give it a try – a last ditch effort to hop on the wagon – and I’m glad I did. I love this recipe. It is flavorful, simple, fresh and light and reminds me of couscous, but as an added bonus, it’s protein-packed. I no longer eat pine nuts (see Kale Salad post) so I used roasted marcona almonds instead. (Trader Joe’s sells Roasted Marcona Almonds with Rosemary, which are great in this recipe.)
I’m still not a quinoa groupie, but I always have this particular dish stocked in my fridge because it’s that good. For a quick nutritious lunch, I pair it with my favorite kale salad.
Quinoa with Roasted Marcona Almonds
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This dish is an excellent side with any main course, especially broiled fish or a roast. It can be made a few hours ahead and stored in a covered bowl at room temperature (or refrigerate and allow it to come to room temperature before serving).
This dish is an excellent side with any main course, especially broiled fish or a roast. It can be made a few hours ahead and stored in a covered bowl at room temperature (or refrigerate and allow it to come to room temperature before serving).
Heat a medium saucepan add olive oil over medium-low heat. Add shallots and sauté until tender, about 3 minutes. Add minced garlic and sauté for an additional 2 minutes, stirring constantly.
Add quinoa and turn heat to high. Cook for about 2 minutes, stirring frequently. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer 15-17 minutes or until liquid is absorbed and quinoa is tender. Remove from heat, remove lid and fluff with a fork. Allow to cool for 5 minutes.
To the quinoa mixture add parsley, marcona almonds, and salt and pepper (to taste). Toss together and serve.
Recipe Notes
Adapted from Quinoa with Toasted Pine Nuts recipe by Cooking Light.
I haven’t jumped on the quinoa bandwagon, though I’ve tried. I sort of like it but I’m certainly not in love with it and have never ordered a dish with quinoa off a restaurant menu. Maybe it’s because it is often presented with cubed butternut squash (not a fan). I once tried making quinoa pancakes, thinking that I’d enjoy a crispy, crunchy pan-fried version of quinoa but I hated it. I tried.
