Quinoa Pilaf with Feta and Pine Nuts

Heat a saucepan over medium-low heat and add the olive oil. Gently sauté the shallot until tender, about 1 minute. Add the smoky paprika and continue to cook until aromatic, about 30 seconds.

Add the quinoa and toast the grains until they begin to pop. Add the chicken stock and bring to a boil. Reduce the heat to a simmer and cook, covered, for 15 minutes. Remove from the heat and allow to rest an additional 5 minutes.

Fluff the cooked quinoa with a fork. Allow to cool, uncovered, to room temperature.

Fold in the pine nuts, mint and lemon juice. Season to taste with salt and pepper.

Spoon the quinoa onto plates and top with a sprinkling of feta cheese.