- 2 cups low-sodium chicken broth
- 1 cup organic whole grain mixture, rinsed or plain . (This mixture consists of organic red and gold quinoa, amaranth, brown rice, and wild rice. Brand; Nature’s Earthy Choice.)
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1/2 large onion, chopped fine
- 1/3 cup chopped fresh parsley leaves
- Salt and pepper to taste
Put the broth and quinoa mixture 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.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside immediately to not burn. Heat the oil in the same skillet over a medium-high heat. Add the onions and sauté and stir occasionally until the onions soften and begin to brown, about 6 minutes.
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.