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Cilantro Quinoa with Pine Nuts

Cilantro Quinoa with Pine Nuts

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford


Serves 2 (serving size: 1/2 cup)

A simple switch from water to stock elevates this super easy whole-grain side. Substitute chopped toasted almonds for a budget-friendly alternative to the pine nuts. If you’re not a cilantro fan, use chopped fresh-flat leaf parsley.Serve with Sauted Salmon with Citrus Salsa.


  • 1/2 cup plus 2 Tbsp. unsalted chicken stock (such as Swanson)
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt

Nutritional Information

  • Calories 243
  • Fat 10.7g
  • Satfat 1g
  • Monofat 4.1g
  • Polyfat 4.5g
  • Protein 9g
  • Carbohydrate 29g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 3mg
  • Sodium 164mg
  • Calcium 29mg
  • Sugars 3g
  • Est. added sugars 0g

How to Make It

Bring stock and quinoa to a boil in a small saucepan. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in cilantro, pine nuts, oil, and salt.

Watch the video: Quinoa with Basil and Pine Nuts (August 2021).