Herbed Quinoa Pilaf with Pine Nuts

Herbed Quinoa Pilaf with Pine Nuts
Herbed Quinoa Pilaf with Pine Nuts

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La Cocina Goya

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!

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2 tbsp.

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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2 tsp.

GOYA® Minced Garlic, or 1 clove garlic, finely chopped

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


scallions, thinly sliced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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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Main Dishes Under 40

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