Lemon-Herb Quinoa Pilaf with Toasted Pine Nuts

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the almonds in a single layer and toast, stirring often, until golden and fragrant, about 3-4 minutes. Transfer to a plate to cool and crisp.

Dice the yellow onion finely. In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Peel and mince the garlic, add it to the pan, and cook 30 seconds more until fragrant.

Rinse the quinoa under cold running water in a fine-mesh sieve — this removes the bitter saponins and ensures a clean, nutty flavor. Add the rinsed quinoa to the saucepan with the aromatics and toast for 1 minute. Pour in the chicken broth and add salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer until all liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and let rest, covered, for 5 minutes.

Zest both lemons directly into the cooked quinoa. Halve the lemons and juice them, then fold the juice through the quinoa. Finely chop the parsley and mint, add them to the pilaf, and fold everything together with a fork to keep the grains light and separate. Taste and adjust salt as needed.

Transfer the lemon-herb quinoa to a serving bowl or platter. Scatter the toasted almonds generously across the top. Serve warm or at room temperature — this pilaf holds beautifully and is just as lovely the next day.