This makes a very simple side dish to a dinner served with your favorite green salad and a Field Roast Celebration Roast with vegetarian gravy. Or serve as a second course with whole grain bread preceded by a small bowl of Pea, Basil, and Mint Soup.
Quinoa with Basil & Pine Nuts
1 Cup quinoa (yellow, red, or half of each)
- Pinch of fine sea salt
1/2 Cup pine nuts or cashews (or a mix of both)
1 Tbsp white truffle butter
1 Generous handful of fresh basil leaves, chopped chiffonade
1) Place the quinoa in a strainer and rinse well. Combine the quinoa with 2 cups of water and the salt in a saucepan then bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.
2) While the quinoa cooks, heat the pine nuts in a small dry skillet over medium heat. Toast until the nuts are just starting to turn golden (about 6 to 7 minutes). Shake the pan frequently to avoid burning the nuts. Transfer for to a serving bowl to cool.
3) Add the quinoa to the serving bowl with the pine nuts and fluff with a fork. Add the white truffle butter and basil, stir to combine, season with salt and pepper to taste then serve.