Quinoa with Toasted Pine Nuts

It has been over a week now since I stopped eating wheat.  (I hear it is good for the waistline.)  I am looking for pasta replacements, so I decided to try quinoa.  To me, plain quinoa is tasteless, so try it this way, you won't be disappointed!  I paired this with my last blog's entry Crockpot Apple Raisin Brisket.  Simply delicious!

Serves 6

1 cup uncooked quinoa
2 teaspoons extra-virgin olive oil
2 tablespoons chopped onion
1 tablespoon minced garlic
1 1/4 unsalted chicken or beef stock
1/4 teaspoon kosher salt
1/4 cup pine nuts
1/2 tablespoon virgin olive oil
1/4 cup chopped fresh parsley or 1 teaspoon dried
2 tablespoons fresh chives
1/4 teaspoon ground pepper

• Rinse and drain quinoa.  In a large sauce pan, add 2 teaspoons olive oil and swirl to coat
• Add shallots on medium-high heat for 1 minute, or until tender
• Add minced garlic, and stir constantly for 1 minutes
• Add quinoa, and cook for 2 minutes, stirring constantly
• Add broth and salt and bring to a boil
• Cover and reduce heat.  Simmer for 13 minutes, or until liquid is absorbed, and quinoa is tender
• While quinoa is cooking, add pine nuts to a nonstick skillet and cook for 3 minutes, or until browned.  Stir frequently
• Combine pine nuts, 1/2 teaspoon olive oil, chives, parsley and pepper; mix together

-Queenie Cuisine