Quinoa With Basil and Pine Nuts
By: Sheri Wetherell
Published: Sunday, April 24, 2011 - 7:15pm

Ingredients




4 cups quinoa
4 1/2 cups chicken broth
1 teaspoon salt
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/2 red onion, finely chopped
12 ounces pine nuts, toasted
1/2 bunch basil leaves, shredded

Preparation

1 Place the quinoa in a large strainer and rinse until the water runs clear. Transfer the quinoa to a large saucepan, add the water and salt, and bring to a boil. 2 Reduce the heat to medium-low; cover, and simmer until the seeds are tender, approximately 20 minutes. Transfer the quinoa to a large bowl and fluff with a fork. 3 In a small bowl, whisk the lemon juice and oil. Season with salt and pepper to taste. Stir the lemon and oil mixture into the warm quinoa and cool to warm temperature. 4 Mix in the onion, pine nuts, and basil and re-season with salt and pepper, to taste.