Today’s Recipe: Nutty Quinoa

The ancient grain quinoa can seem like a scary proposition -- particularly for youngsters and those who have never tried it before. Use this recipe to create a side dish that even your biggest critics will love.

Makes 4 servings


1/4 cup pine nuts

3 tablespoons olive oil

1 small onion, finely chopped
1 1/4 cup quinoa, rinsed
1 cup plus 2 tablespoons low-sodium canned chicken broth
Salt and ground black pepper
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

2 tablespoons finely chopped fresh parsley

3/4 cup Kellogg’s Raisin Bran® cereal


  1. Place pine nuts in a nonstick saucepan and toast over medium heat until golden. Transfer to a small bowl.
  2. Add 1 tablespoon olive oil and onion to pan, and cook until onion is softened, about five minutes.
  3. Add quinoa and cook, stirring for one minute. 
  4. Add broth and 1/2 teaspoon salt to pan and bring to a boil. Cover, turn heat to low, and cook until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, another 10 minutes.
  5. Transfer quinoa to bowl, stir in remaining 2 tablespoons olive oil, lemon juice, lemon zest, and parsley. Stir in pine nuts and cereal, season with salt and pepper, and serve.