Quinoa with Pine Nuts and Fried Shallots

Quinoa with Pine Nuts and Fried Shallots

1 cup quinoa

¼ pine nuts

2-3 shallots, thinly sliced

2 Tbsp flour

Vegetable oil

1 lemon

2 Tbsp best quality olive oil

2 Tbsp regular quality olive oil

Salt and pepper

Roated butternut squash (optional)

Cook quinoa according to the instructions on the package.  I cook it like rice, with a ratio of one part quinoa to two parts water.

While the quinoa is cooking, toast the pine nuts in a large dry pan until they are golden.  Watch the nuts carefully, because they will burn quickly.  When they are golden, remove them from the pan and set aside.  In the same pan, heat enough vegetable oil to coat the pan.

Dump the flour on a plate and add salt and pepper.  Coat the shallots in the flour and then fry in the pan until they are crunch and golden, moving them around and flipping them so that they don’t burn.  When they are finished, remove the shallots and set them to drain on paper towels.

When the quinoa is finished, toss it while it is hot with the juice of the lemon (you should get a couple of tablespoons of juice), a few tablespoons of your best olive oil, and a big sprinkle of salt and pepper.  Then toss it with the shallots and pine nuts, and serve either hot or at room temperature.

 Serves two with leftovers.