Pine Nut Broccoli Quinoa

• Gluten free

• Produce

  • 1 1/2 cups Broccoli
  • 1 tsp Garlic
  • 1 tsp Lemon, zest
  • 1/4 cup Parsley
  • 1/4 cup Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 3 tsp Lemon juice, fresh

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pine nuts

Found on chelseasmessyapron.com

Description

Directions

• In a pot over medium low heat, add 1 tablespoon olive oil, the minced garlic, and the onion. Stir constantly until the onion is tender and garlic is fragrant.
• Rinse the quinoa in a fine mesh strainer. (This removes the quinoas natural coating called saponin which can make it taste bitter.)
• Add in the quinoa and chicken broth. Stir and bring to a boil.
• Reduce the heat to low, cover, and turn to low. Allow to cook for about 7 minutes and then stir again.
• Spread the finely chopped broccoli (Remove all of the stems and chop into very small pieces like picture shown above.) evenly on top of the cooking quinoa and chicken broth.
• Dont stir in the broccoli but leaving it on top will lightly steam it. Return the cover and cook until the quinoa has absorbed all of the broth and the broccoli has been steamed.
• Stir everything together and remove from the heat.
• Add in the finely chopped parsley, the fresh lemon zest, the fresh lemon juice, and salt and pepper to taste.
• Stir in the pine nuts. If desired (highly recommended) lightly toast the pine nuts by placing them in the bottom of the pan you used to cook the quinoa (quickly rinse and dry) over medium heat. No oil is needed. Leave in one layer on the bottom of the pan and stir frequently watching until the pine nuts become lightly browned. Watch these carefully as they burn easily.