Quinoa, pine nuts and raisins
1 cup quinoa, rinsed well
¼ cup pine nuts
2 tbs extra virgin olive oil
2 cloves garlic, minced
1/2 cup chopped apple
1/3 cup chopped parsley
¼ cup raisins
1 tbs fresh lemon juice
Salt and pepper
1. Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes.
Add 1 ¾ cups of water (or use low sodium chicken broth) and bring to a boil.
Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes.
Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pinenuts in a pan, over medium high heat, stirring, until golden. Watch these carefully as they burn easily. Transfer to a plate.
Add the olive oil and garlic to the pan, and cook over medium heat, stirring, until golden.
Fluff the quinoa with a fork.
Add the pine nuts, garlic and oil, chopped apple, parsley, raisins and lemon juice.
Season with salt and pepper and toss.
side dishes April 18, 2015 22:17
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