Quinoa is an incredible grain ( well technically it's a seed), there's a theme this month! Like our Amaranth grain from last week, quinoa is very high in protein- the complete kind ( meaning that it includes all nine essential amino acids) and is especially high in the amino acid lysine ( essential for tissue growth and repair) Along with it's protein power, quinoa is a very high in manganese an is a good source of magnesium, iron, copper and phosphorus, which can be very good for you if you suffer migraine headaches, diabetes and atherosclerosis. source
Grains keep really well so they make great pantry staples. They can really add volume and nutrients to any meal in a pinch. This weekend was SO busy that we didn't even grocery shop, so it was time to get creative with stuff we already had- Extra pine nuts from the Homemade Pesto, parsley from the Shrimp Succotash, and green onions ( that were almost out the door!) and chicken broth from our Asian Noodle Bowl. With quinoa on hand it was a cinch to toss this side dish together. We served it steaming hot with broiler buttermilk ( always left over from Muffins!) marinated chicken breasts and a quick fennel salad.
Ingredients (Makes 4 servings)
adapted from Ellie Krieger So Easy
2 cups Reduced Sodium Chicken Broth
1 cup quinoa
1/4 cup pine nuts, dry roasted
1 bunch of scallions, chopped
1 teaspoon extra virgin olive oil
1 clove garlic, minced
2 tablespoons parsley, chopped
1/4 teaspoon salt
1/2teaspoon pepper
Directions
Place broth and quinoa in a sauce pan, stir, bring to boil, reduce heat to simmer, cook covered for 15 minutes.
Heat a pan over medium high heat, add the pine nuts and roast till slightly golden brown, tossing often. Set aside in a bowl.
Add oil to the same pan and warm up over medium heat, add scallions and cook for 1 minute, add garlic, stir and remove from heat.
Fluff cooked quinoa, then add scallion mixture, pine nuts, parsley and season with salt/ pepper to taste.
Serve hot!
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