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ITALIAN QUINOA




Source of Recipe


Linda Robinson


Recipe Introduction


Origins Unknown



List of Ingredients




1 cup quinoa
1/3-1/2 cup of pine nuts
3 Tablespoons oil
8 cloves of garlic, chopped
2 cups chicken or veggie broth
2-3 sprigs thyme (optional)
½ cup kalamata or other olives, pitted and chopped
1 cup cherry tomatoes, halved
1/2 cup fresh basil, torn or coarsely chopped
Sea salt
Black pepper



Recipe



Toast quinoa over medium heat in a dry skillet until it starts to smell toasty (about 15 minutes).

Stir occasionally or shake skillet.

Remove.

Toast pine nuts until slightly browned.

Remove to a plate.

Add oil, garlic and a pinch of salt, sauté until the garlic is golden.

Add quinoa and stir, add broth and thyme.

Bring to a boil and cover, let simmer for 10 minutes.

Add olives and pine nuts in after 10 minutes.

In about 5 more minutes, the broth should be absorbed.

Add tomatoes, black pepper and basil.

Enjoy!
Author's Notes: Toasting the quinoa is key. It takes a while (15 min or so) over medium heat in a dry skillet, but most of the time you’re ignoring it and free to do whatever else. It really helps the nutty flavor of quinoa shine. You can toast it ahead of time and keep in a jar for a month or so. Raw pine nuts are delicious, but roasted…they’re a symphony