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ITALIAN QUINOA




Source of Recipe


Linda Robinson


Recipe Introduction


Origins Unknown



List of Ingredients




1 cup quinoa
1/3-1/2 cup of pine nuts
3 Tablespoons oil
8 cloves of garlic, chopped
2 cups chicken or veggie broth
2-3 sprigs thyme (optional)
� cup kalamata or other olives, pitted and chopped
1 cup cherry tomatoes, halved
1/2 cup fresh basil, torn or coarsely chopped
Sea salt
Black pepper



Recipe



Toast quinoa over medium heat in a dry skillet until it starts to smell toasty (about 15 minutes).

Stir occasionally or shake skillet.

Remove.

Toast pine nuts until slightly browned.

Remove to a plate.

Add oil, garlic and a pinch of salt, saut� until the garlic is golden.

Add quinoa and stir, add broth and thyme.

Bring to a boil and cover, let simmer for 10 minutes.

Add olives and pine nuts in after 10 minutes.

In about 5 more minutes, the broth should be absorbed.

Add tomatoes, black pepper and basil.

Enjoy!
Author's Notes: Toasting the quinoa is key. It takes a while (15 min or so) over medium heat in a dry skillet, but most of the time you�re ignoring it and free to do whatever else. It really helps the nutty flavor of quinoa shine. You can toast it ahead of time and keep in a jar for a month or so. Raw pine nuts are delicious, but roasted�they�re a symphony