Quinoa with pine nuts, green onions, and edam
When you want something delicious and comforting to eat for dinner, but can’t be bothered to spend ages in the kitchen.
1 teaspoon olive oil
1 cup quinoa, rinsed (unless the package says it does not need to be rinsed)
1 3/4 cup vegetable stock
1/4 teaspoon salt
3/4 cup pine nuts (or slivered almonds), toasted in a dry pan
1/2 cup sliced green onion
1/4 cup crumbled Frico Edam cheese
1/2 cup basil
1/4 cup kidney beans
Heat the oil in a heavy pot with a tight-fitting lid.
Add quinoa and saute for 3-4 minutes, or until the quinoa starts to smell
Add the chicken or vegetable stock, being careful if the stock sputters up
from the hot pan.
Add salt, stir and bring the mixture to a boil; then lower heat to a simmer and let the quinoa cook covered for 15 minutes (or until all the liquid is absorbed.)
While quinoa cooks, toast the pine nuts in a dry frying pan over high heat, just until the nuts smell toasted. (This will only take 1-2 minutes if the heat is high; don’t let the pine nuts get too brown or they will taste bitter.)
When quinoa is done, let stand covered for 5 minutes and then fluff quinoa with a fork.
Stir in toasted pine nuts, sliced green onions, basil, and kidney beans, and then top up with cheese. Serve hot or warm.