Quinoa With Garlic, Pine Nuts and Raisins


1          cup quinoa, rinsed well

1/4       cup pine nuts

2          tablespoons extra-virgin olive oil

2          cloves garlic, thinly sliced

1/3       cup chopped fresh parsley

1/4       cup golden raisins plumped up in hot water then drained and chopped rough

1          tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

1/2  onions Sautéed chopped

1  carrots Sauteed chopped

1.5 celery  Sautéed chopped

1/4-1/2 cup raspberry vinegar

maple syrup or liquid honey to taste


Place the quinoa in a saucepan and cook over medium heat until toasted, about 5-10 minutes. Add 1 3/4 cups 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 minute

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.  Add raspberry vinegar and syrup/honey to taste


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