Quinoa With Garlic, Pine Nuts and Raisins

1. 1

   Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes.

2. 2

   Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil.

3. 3

   Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes.

4. 4

   Remove from the heat and let sit, covered, about 2 minutes.

5. 5

   Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate.

6. 6

   Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes.

7. 7

   Transfer the garlic to the plate, reserving the oil.

8. 8

   Fluff the quinoa with a fork.

9. 9

   Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice.

10. 10

    Season with salt and pepper and toss.

11. 11

    Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g

12. 12

    Photograph by Stephanie Foley

* Per serving · 4 servings · Values may vary.

No additional tips available.