Herbed Quinoa Pilaf
Simply perfect! A great side dish for chicken, beef or fish. Enjoy!
1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
2 tablespoons pine nuts
1 cup quinoa
2 cups gluten-free chicken stock - We like Kitchen Basics brand (Check label for allergens) or water
Salt and pepper, to taste
½ cup basil, sliced in thin strips
1/3 cup flat leaf parsley, chopped well
1 tablespoon lemon juice
Heat the oil in a deep saucepan or sauté pan. Add onion, celery and pine nuts. Cook mixture over medium heat while stirring for 2 to 3 minutes, or until onion is soft. Add the quinoa and toast for 45 seconds.
Add the gluten-free chicken stock (or water), and salt and pepper to taste and bring to a boil. Reduce heat to a low simmer and cover with lid. Cook quinoa for 12 to 15 minutes, or until all liquid is absorbed and the grain is tender. Fluff with a fork, add more salt and pepper as needed, and add the basil, parsley.
Sprinkle with lemon juice and serve immediately.
Serves 4 to 6