Quinoa and Chili Casserole Recipe – Sunset Magazine

Ingredients

• 2/3 cup pine nuts
• 4 teaspoons salad oil
• 1 cup quinoa
• 2 tablespoons coarsely chopped dried tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup chopped green onions
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh cilantro
• 2 to 3 teaspoons balsamic vinegar
• Salt
• 2 cans (7 oz. each) whole green chilies
• 1 cup shredded jack cheese with chilies (4 oz.)