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combo platter (post 8 of a 52 recipe resolution)

March 20, 2013
quinoa with toasted pine nuts

quinoa with toasted pine nuts

My girlfriend and I (hi Krista!) went to the annual Flower & Garden show a couple of weeks ago and the bright colors and gardenscapes were beautiful.  Obviously living in a city condo I don’t have a garden of my own but I love taking pictures of flowers and it was a nice way to feel like summer might really be on its way.

In the back area of the show there were vendors selling the obvious things like garden gnomes and spring bulbs but there were the odd things like jewelry and bed pillows.  One of the largest vendors was a local grocery store with a beautiful display of tulip bouquets for sale plus a really big bin of baby potatoes in a variety of colors.  That was my one purchase from the show – a bag of baby potatoes.  I couldn’t resist the bargain price of $1 for over 1-1/2 pounds of potatoes.

Inspiration struck in my latest issue of Cooking Light when I spied a recipe for Rosemary Garlic Roasted Potatoes.  My idea was to serve the potatoes as a side dish to fish, but then I got sidetracked by  a recipe for Quinoa with Toasted Pine Nuts.  Mike and I are both big fans of pine nuts and when I showed him both recipes he said “Skip the fish and just make both of these.”  I love that flexibility and enthusiasm, but are we the only ones who put together meals that are just a combination of things that don’t really make a meal in the traditional sense?  If we were in Spain we could call it Tapas and no one would think anything of it, right?

The rosemary roasted potatoes were pretty but I wouldn’t make any effort to make them again.  But the quinoa and pine nuts……wow!  That’s going to become a regular on our table.  The only thing I would do differently is add more chives.

Quinoa with Toasted Pine Nuts
my interpretation from Cooking Light

1 cup uncooked quinoa, rinsed and drained
2 tsp plus 1 tbsp extra-virgin olive oil, divided
2 tbsp finely chopped shallots
1 tbsp finely chopped garlic
1-1/4 cups low salt chicken stock
1/4 tsp table salt
1/4 cup pine nuts, toasted
2 tbsp chopped fresh chives

In a medium saucepan over medium-high heat, heat olive oil.  Add shallots and saute 1 minute.  Add garlic and cook one more minute, stirring constantly.  Add quinoa and cook 2 minutes, stiffing frequently.  Add chicken stock and salt and bring to a boil.  Cover, reduce heat and simmer for 13-14 minutes, until stock is absorbed and quinoa is tender.

When quinoa is tender and liquid is absorbed add pine nuts, remaining 1 tbsp olive oil and chopped chives to the pan.  Stir to combine and add pepper to taste.

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One Comment leave one →
  1. Krista permalink
    March 20, 2013 8:35 pm

    Maureen – I love Quinoa, all colors and savory or with dried fruit! Considering that its a complete protein I can make a meal of it without adding anything else. You went all out buying Pine Nuts – I can’t believe the price this year. The photo at the end is a fantastic shot – the color, the detail… spring is on it’s way. Thanks for a great post!

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