Lebanese Quinoa-Pine Nut Pilaf


A delicious side dish to serve with grilled chicken such as Lebanese Yogurt-Marinated Grilled Chicken--Barb L.

Serves: 6-8


2 cups white quinoa, rinsed well (You could use cous cous in place of the quinoa, if desired)

4 cups water or chicken broth, or a combination

1 tsp sea salt

1 ½ Tbsp Flying Olive Butter or a Single Varietal Extra Virgin Olive Oil of Choice

1/3 cup pine nuts, toasted


Place the quinoa in a fine mesh sieve and thoroughly rinse it under cold water. Drain. Rinse and drain again. This step is very important to remove any bitterness on the quinoa! Place in a medium pot, and cover the quinoa with 4 cups of broth or cold water. Season with salt, cover.

Bring to a boil over medium-high heat. When the quinoa starts to boil, immediately reduce the heat to low and simmer, covered, for about 15-20 minutes or until almost all of the liquid has been absorbed. The quinoa should be tender with a little “curl” showing. Turn off the heat and allow the quinoa to sit for 5 minutes.

Meanwhile, heat the Flying Olive Extra Virgin Butter or a Single Varietal of Choice Extra Virgin Olive Oil in a small sauté pan over medium heat. Add the pine nuts. Watch carefully, stirring and flipping over the pine nuts until they are very lightly golden brown. They will continue to cook when you take them off the heat. Set aside on a plate to cool.

Fluff the quinoa with a fork and place in a serving dish. Top with the toasted pine nuts.

Inspired by a recipe by Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen. St. Martin’s Press, New York, 2013.

Submitted by Barb L.