Quinoa With Fennel And Roasted Pine Nuts

• 1 cup Water
• 1 cup Chicken Stock
• 1 cup Quinoa
• 1 bulb Fennel, Chopped
• 1 cup Pine Nuts
• 1 Tablespoon Paprika
• 1 teaspoon Cumin
• 1 dash Kosher Salt
• 1 teaspoon Black Pepper
• Olive Oil

1. Set oven to the "broil" setting. Bring water and chicken stock to a boil in a medium saucepan. Once a boil is reached, add the quinoa and cook until liquid is absorbed (timing according to package instructions).
2. Meanwhile, saute the chopped bulb of the fennel in a medium saucepan in a tablespoon of olive oil. Continue to cook until edges of the fennel begin to brown. Reserve some fronds of the fennel for garnish.
3. Place pine nuts on a cooking sheet, spreading evenly and drizzling with olive oil. Place on the top rack of the oven still on 'broil' setting, and keep a CLOSE eye on them. Remove once they are golden brown.
4. Combine fennel, pine nuts, quinoa, paprika, cumin, salt, and pepper together in a medium bowl. Garnish with fennel fronds.
5. May be served hot or cold, depending on whether you would like this more as a salad or a hot side dish. Enjoy!

water, chicken, quinoa, bulb fennel, nuts, paprika, cumin, kosher salt, black pepper, olive oil

Taken from tastykitchen.com/recipes/sidedishes/quinoa-with-fennel-and-roasted-pine-nuts/ (may not work)