HERBED QUINOA PILAF WITH PINE NUTS
Prep Time: 10 minutes
Total Time: 30 minutes
2 TBSP GOYA® Extra Virgin Olive Oil, divided
2 TSP GOYA® Minced Garlic, or 1 clove garlic, finely chopped
1 cup GOYA® Quinoa a Natural Super Grain
1 packet GOYA® Cubitos Chicken Bouillon mixed with 1½ cups water
¼ cup thinly sliced fresh basil
¼ cup finely chopped fresh parsley
¼ cup toasted pine nuts
2 scallions, thinly sliced
1 TSP GOYA® Lemon Juice
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- Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add garlic; cook, stirring occasionally until light golden brown, about 30 seconds. Add quinoa, stirring until coated in oil and slightly toasted, about 2 minutes. Pour chicken bouillon-water mixture into pot; bring to boil. Reduce heat to medium low. Simmer, covered, until water is absorbed and quinoa is tender, 14-18 minutes; remove from heat.
- Stir basil, parsley, toasted pine nuts, scallions, remaining olive oil and lemon juice into quinoa until thoroughly combined. Serve warm.
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