INGREDIENTS
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1 cup uncooked quinoa
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2 teaspoons extra-virgin olive oil
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2 tablespoons finely chopped shallots
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1 tablespoon minced garlic
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1 1/4 cups unsalted chicken stock (such as Swanson)
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1/4 teaspoon kosher salt
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1/4 cup pine nuts
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1 tablespoon extra-virgin olive oil
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh chives
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1/4 teaspoon freshly ground black pepper