Quinoa with Avocado, Toasted Pine Nuts, Chives, Parsley, and Garlic

So simple to make.  I served with roasted vegetables that Mike made. 

 

Quinoa with avocado, toasted pine nuts, chives, parsley, and garlic

 

INGREDIENTS:

 

2 tbsps olive oil
1 shallot, finely diced
1/2 cup of quinoa
2 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

1 Haas avocado cubed

2 tbsps lime juice 

 

DIRECTIONS:

 

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the lime juice, avocado, pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.