Herbed Quinoa Pilaf with Pine Nuts | GOYA

Herbed Quinoa Pilaf with Pine Nuts

Serves 4

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.