Red Quinoa with Parsley and Toasted Pine Nuts

parsley pine nut quinoa food lover's cleanse 2015 healthy

Sara Dickerman

4 Servings

Source

Ingredients

2 tablespoons olive oil, plus more for drizzling

1 yellow onion, finely chopped

Kosher salt

¾ teaspoon ground turmeric

Pinch of red pepper flakes, preferably Marash or Aleppo

1¼ cups red quinoa, rinsed

½ cup chopped fresh parsley

¼ cup toasted pine nuts

Method

Heat oil in a medium saucepan over medium-high heat. Add onion and season with salt. Cook, stirring often, until onion is tender and fragrant but not browned, about 4 minutes. Reduce heat to medium and stir in turmeric and red pepper flakes. Cook until fragrant, about 30 seconds.

Add 1½ cups water and bring to a boil. Stir in quinoa and lower heat to a simmer. Cover and cook until quinoa is tender and water is absorbed, 12–15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in parsley and pine nuts, and drizzle with oil.