Herbed Quinoa Pilaf with Pine Nuts
Prep time: 10 min.
Total time: 30 min.
2 tbsp. GOYA® Extra Virgin Olive Oil, divided
2 tsp. GOYA® Minced Garlic, or 1 clove garlic, finely chopped
1 cup GOYA® Quinoa a Natural Super Grain
1 packet GOYA® Cubitos Chicken Bouillon mixed with 1½ cups water
¼ cup thinly sliced fresh basil
¼ cup finely chopped fresh parsley
¼ cup toasted pine nuts
2 scallions, thinly sliced
1 tsp. GOYA® Lemon Juice
|1.||Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add garlic; cook, stirring occasionally until light golden brown, about 30 seconds. Add quinoa, stirring until coated in oil and slightly toasted, about 2 minutes. Pour chicken bouillon-water mixture into pot; bring to boil. Reduce heat to medium low. Simmer, covered, until water is absorbed and quinoa is tender, 14-18 minutes; remove from heat.|
|2.||Stir basil, parsley, toasted pine nuts, scallions, remaining olive oil and lemon juice into quinoa until thoroughly combined. Serve warm.|