Quinoa Pilaf with Pine Nuts

Ingredients

• 0.3 cup parsley leaves fresh chopped
• 2 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 0.5 large onion chopped
• 0.3 cup pinenuts 
• 1 cup quinoa rinsed
• 6 servings salt and pepper 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
2. Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently.
3. Remove nuts from pan and set aside.
4. Heat the oil in the same skillet over a medium-high heat.
5. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
6. When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.