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Cilantro Quinoa with Pine Nuts

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford
Yield

Serves 2 (serving size: 1/2 cup)

A simple switch from water to stock elevates this super easy whole-grain side. Substitute chopped toasted almonds for a budget-friendly alternative to the pine nuts. If you’re not a cilantro fan, use chopped fresh-flat leaf parsley.Serve with Sauted Salmon with Citrus Salsa.  

Ingredients

  • 1/2 cup plus 2 Tbsp. unsalted chicken stock (such as Swanson)
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 243
  • fat 10.7 g
  • satfat 1 g
  • monofat 4.1 g
  • polyfat 4.5 g
  • protein 9 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 164 mg
  • calcium 29 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring stock and quinoa to a boil in a small saucepan. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in cilantro, pine nuts, oil, and salt.