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Light, fluffy and filled with flavor, this Herbed Quinoa Pilaf with Pine Nuts recipe is good for you, too! The reason: The side dish is made with GOYA® Organic Quinoa, which is gluten free, a good source of protein and dietary fiber, high in iron, and filled with vitamins. In this easy pilaf recipe, we mix this good-for-you ingredient with freshly chopped basil and parsley, toasted pine nuts, citrusy lemon juice and smooth extra virgin olive oil for a side dish that tastes so good - with almost anything you serve!
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tsp.
GOYA® Minced Garlic, or 1 clove garlic, finely chopped
1 cup
GOYA® Organic Quinoa
1 packet
GOYA® Chicken Flavored 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
Directions
Step 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.
Step 2
Stir basil, parsley, toasted pine nuts, scallions, remaining olive oil and lemon juice into quinoa until thoroughly combined. Serve warm.
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