Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro
I love this Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro (or use flat leaf parsley if you’re not a cilantro fan.)
How do you feel about quinoa? It’s something I was slow to warm up to, and for a long time I didn’t think I’d ever be much of a quinoa fan. Then I made Quinoa Salad with Avocado, Radishes, Cucumbers, followed by Quinoa Tabbouleh Salad and Southwestern Quinoa Salad with Black Beans and I was surprised to discover how much I liked it.
This Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro may be my favorite quinoa recipe yet. The quinoa is sauteed in oil for a few minutes before it’s cooked in chicken or vegetable stock, and then a generous amount of toasted pine nuts and chopped green onion and a little chopped cilantro is stirred in before it’s eaten warm. If you’re not a cilantro lover, chopped flat-leaf parsley could also be used here. And if you haven’t had quinoa yet, this is a recipe you should definitely try. And PINE NUTS! Go ahead and use extra of those if the budget can handle it!
Why does Quinoa need to be rinsed?
Most quinoa has to be rinsed to remove a natural coating called saponin. Check the package to see if the quinoa you have needs rinsing, but most likely it does. Rinse until there is no foaminess, and then let the quinoa drain.
What ingredients do you need for this recipe?
- Grapeseed Oil (affiliate link) or other neutral-flavored oil
- canned chicken broth (affiliate link) or vegetable broth
- salt to taste
- pine nuts
- green onion
- cilantro (or parsley)
How to Make Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro:
Scroll down for complete recipe with nutritional information.)
- Heat the oil in a heavy pot with a tight-fitting lid, add the rinsed quinoa and saute for 3-4 minutes, or until the quinoa starts to smell slightly toasted.
- Add the canned chicken broth (affiliate link) or vegetable stock (it will sputter a little).
- Give the mixture a stir, bring to a boil, then reduce heat to a simmer, cover the pan, and cook until the liquid is absorbed, about 15 minutes.
- While the quinoa cooks, toast the pine nuts in a dry pan just until they smell toasted. (This will take only 1-2 minutes at high heat; don’t let pine nuts get too brown or they’ll taste bitter.) Pine nuts have gotten very expensive, so if they aren’t in the budget I’d use slivered almonds.
- When the liquid is all absorbed, let the quinoa sit covered for five minutes, then fluff with a fork.
- Slice green onions and chop cilantro (or parsley) while the quinoa sits.
- Stir in the toasted pine nuts, sliced green onions, and chopped cilantro.
- This is meant to be served warm, but I ate some leftovers the next day right out of the fridge and it was really good that way as well!
More Great Recipes Featuring Quinoa:
Southwestern Quinoa Salad with Black Beans from Kalyn’s Kitchen
How To Cook Quinoa in a Rice Cooker (plus recipes) from Gluten-Free Goddess
Asian Quinoa Salad from Kalyn’s Kitchen
- 1 T grapeseed oil (see notes)
- 1 C quinoa, rinsed (unless the package says it does not need to be rinsed)
- 1 3/4 cup chicken or vegetable stock
- salt to taste, about 1/2 tsp. or a bit less
- 3/4 cup pine nuts, toasted in a dry pan (see notes)
- 1/2 cup sliced green onion
- 2 T finely chopped cilantro (see notes)
- Check the package to see if the quinoa needs to be rinsed, and if it does put quinoa in a fine-mesh strainer and rinse with cold water until no more foam appears; let quinoa drain at least 5 minutes.
- Heat the oil in a heavy pot with a tight-fitting lid.
- Add quinoa and saute for 3-4 minutes, or until the quinoa starts to smell toasted.
- Add the chicken or vegetable stock, being careful if the stock sputters up from the hot pan.
- Add salt, stir and bring the mixture to a boil; then lower heat to a simmer and let the quinoa cook covered for 15 minutes (or until all the liquid is absorbed.)
- While quinoa cooks, toast the pine nuts in a dry frying pan over high heat, just until the nuts smell toasted. (This will only take 1-2 minutes if the heat is high; don’t let the pine nuts get too brown or they will taste bitter.)
- When quinoa is done, let stand covered for 5 minutes.
- While quinoa stands, slice green onions and chop cilantro (or parsley.)
- After 5 minutes, fluff quinoa with a fork.
- Stir in toasted pine nuts, sliced green onions, and chopped cilantro.
- Serve hot or warm.
You can use any neutral-flavored vegetable oil if you don't have grapeseed oil. I'd use slivered almonds if pine nuts aren't in the budget. Just use parsley if you're not a cilantro fan.
Recipe adapted slightly from The Sunset Cookbook. (affiliate link)
Amount Per Serving: Calories: 393Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 56mgSodium: 505mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 20g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Quinoa is a high-protein seed which is eaten as a grain. This Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro would be approved for phase 2 or 3 of the South Beach Diet. Quinoa is relatively high in carbs, even though it’s also rich in protein and has fiber. Use portion control if you’re eating this for any type of carb-conscious diet, and this would be too high in carbs for strict low-carb diet plans.
Find More Recipes Like This One:
Use Side Dish Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.