Quinoa Pilaf with Toasted Pine Nuts

My sweet friend Rachel recently shared this recipe with me.  I made this Sunday and it’s so yummy!  (I changed a few of the ingredients to make it E2 challenge worthy J!) Enjoy! 

1 cup quinoa, rinsed

2 cups plus 1 tbs. low-sodium vegetable broth

¼ cup pine nuts

½ large onion, chopped

1/3 cup chopped fresh parsley leaves

Combine 2 cups vegetable broth and quinoa 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 quinoa is tender.

While quinoa is cooking, 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. Heat the 1 tbs. vegetable broth in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.