May 4th, 2010 
admin 
(adapted from Ellie Krieger)
- 1 Tbsp. olive oil
- ¼ cup pignoli nuts (pine nuts)
- 1 clove garlic, sliced
- 1 cup quinoa
- 1/3 cup raisins
- 1 ¾ cup chicken stock (or water, or vegetable stock)
- 1 Tbsp. lemon juice
- ¼ cup parsley, chopped
Heat olive oil over medium high heat. Saute garlic, pignoli nuts and quinoa until toasted. Then, add raisins and chicken stock, sprinkle with salt and pepper, cover, and simmer for 10 to 15 minutes, until the liquid is absorbed. Finally, add the lemon juice and parsley, stir to combine, adjust seasonings, and serve.
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This is one of my kids favorite ways to eat quinoa. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated Fresh ginger Root, ½ Fresh Green Chile (Finely Chopped), 1 Heaping Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. It’s already rinsed! Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff with a fork and it is ready to be served.
We enjoyed this recipe last night…thge kids loved it and hubby thought it was the bomb.