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Add a photoThis is an easy and tasty side dish we served with stuffed chicken breast. The original recipe called for bulgur, but we had quinoa on hand and I think it worked wonderfully.
Ingredients
- 2 tsp olive oil
- 1 cup quinoa (or coarse bulgur)
- 1/3 cup sliced green onion
- 1/3 cup chopped mushroom (we used a wild mushroom mix)
- 14 oz low sodium chicken broth or stock
- 2 Tbsp chopped flat leaf parsley
- 2 Tbsp pine nuts
- Kosher salt and freshly ground pepper to taste
Directions
- Heat the olive oil over medium heat in a medium skillet.
- Add quinoa, green onions, mushrooms and saute for 5 minutes.
- Stir in chicken stock and bring to boil. Cover, reduce heat, and simmer for about 10 minutes.
- Remove from heat and let stand, covered for 5 minutes.
- Stir in parsley and pine nuts, add salt and freshly ground pepper to taste, and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 67 | 31% |
| Total Fat 7.7g | 10% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 394mg | 11% |
| Total Carbs 29.77g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.54g | 0% |
| Protein 8.81g | 14% |
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Reviews
April 19, 2010
This makes a good, healthy side dish for stuffed chicken...or any other poultry dish for that matter.I've cooked/tasted this recipe!
April 24, 2010
Hello John...thank you for your invite to become a friend to my very recent intro to this very interesting community of food lovers.
I took a quick look at some of your recipes...I find that there were a few that I will consider trying.
For now...the fact that I'm looking forward to eating more protein rich Quinoa grain (especially the red kind)...I will take your fine recipe and tweak it a little by replacing the pine nuts with some roasted hazel nuts.
I'll keep you updated on when my 'hubby' and I get to taste your latest recipe.
You seem to be doing very dedicated kitchen duties...keep up your passions and thank you for sharing.
Have a great weekend,
ClaudiaThis is a variation
June 24, 2010
The first time I had quinoa years ago I didn't much care for it but now I love it and it's so good for you. This is a very flavorful recipe and very filling.I've cooked/tasted this recipe!
December 13, 2010
I tried this recipe the other night and loved it!! But instead of using parsley I used a little bit of cilantro. It was so good! Thanks for sharing.
Jaynie BrowderI've cooked/tasted this recipe!
